My saved posts on Instagram consist mostly of weeknight dinner inspiration. Not the glossy, overly-styled food photos shot by a professional, but the hand-in-the-shot, poorly lit (but delicious looking) dinner plates of both the strangers I follow and the people I actually know. This relatable content helps inform my weeknight dinner repertoire on the reg.
Here’s a window into my saves – there’s baked chicken tenders with homemade ranch sauce, a 15-minute veggie lo mein and a Mexican-inspired rice bowl with black beans and Trader Joe’s corn salsa. Real meals by real people is what sparks inspiration on my feed because ‘what am I having for dinner tonight?‘ is a question that plagues me from the moment I wake up. #dinneranxiety
One such dish that inspired me recently was a seared tuna rice bowl with spicy mayo that’s a go-to for my friend and cooking mentor, Pam aka @potsandpams. She shared a pic of her dinner plate and I immediately saved the photo and asked for the recipe.
This dish is super simple, healthyish and full of flavor. Cook the tuna to your preferred doneness or you could even chop it up and serve it raw, poke style. The veggies lend a fresh, bright crunchiness to the dish and the two sauces are so good you could drink them with a straw. You could opt for just one of the sauces, but you’re going to want both – they’re that good.
Seared Tuna Bowl with Spicy Mayo and Ponzu Sauce
Serves 2, with leftovers for work tomorrow
- 1 pound sushi grade tuna
- 1/4 cup of black and white sesame seeds
- 1 tsp olive oil
- salt and pepper
- 2 tbs vegetable oil
- 1/4 cup mayo
- 1 tbs sriracha
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp mirin
- 2 tsp rice vinegar
- 1/4 cup soy sauce
- 1 tbs mirin
- 1 lime, zest and juice
- 2 tsp freshly grated ginger (or 2 cubes of frozen minced ginger!)
- 1 tsp sriracha
- 1 cup short grain brown rice*, cooked
- 2 cucumbers, thinly sliced
- 1 avocado, thinly sliced
- 4 radishes, thinly sliced
- 3 scallions, sliced
- handful of cilantro, chopped
Rub tuna with olive oil and season with salt and pepper. Place sesame seeds on a large plate and dredge tuna in the seeds covering completely on both sides. Heat vegetable oil in a large nonstick skillet over medium-high heat until almost smoking. Place tuna in the skillet and cook for about 1-2 minutes on each side. Remove tuna from the skillet and let it cool slightly and then thinly slice it.
Whisk all ingredients for ponzu sauce in a small bowl and set aside. Whisk all ingredients for spicy mayo in a small bowl and set aside. To assemble, divide the rice among bowls and top with sliced tuna, cucumber, radishes, avocado, cilantro, scallions and drizzle with spicy mayo and ponzu sauce to your heart’s content!
*Short grain brown rice is a recent addition to my life and I’m obsessed and never going back to non-short grain brown rice.