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Gallery Seared-Tuna Taco Bowl Credit: Sidney Bensimon Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 cup long-grain rice, such as basmati Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 can (15 ounces) black beans, rinsed and drained 2 cups packed cilantro leaves, plus more for serving 3/4 cup sour cream 1 tablespoon fresh lime juice, plus wedges for serving 1/4 teaspoon plus a pinch chili powder 4 cups shredded red cabbage (from 1/2 head) 1 (12-ounce) tuna steak (1 inch thick), chilled, cut along the grain into thirds Flaky sea salt and sliced radishes, for serving
Cook’s Notes Starting with a cold piece of tuna ensures a nice even sear.
Gallery Seared-Tuna Taco Bowl Credit: Sidney Bensimon
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Seared-Tuna Taco Bowl Credit: Sidney Bensimon
Seared-Tuna Taco Bowl
Credit: Sidney Bensimon
Seared-Tuna Taco Bowl
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 cup long-grain rice, such as basmati Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 can (15 ounces) black beans, rinsed and drained 2 cups packed cilantro leaves, plus more for serving 3/4 cup sour cream 1 tablespoon fresh lime juice, plus wedges for serving 1/4 teaspoon plus a pinch chili powder 4 cups shredded red cabbage (from 1/2 head) 1 (12-ounce) tuna steak (1 inch thick), chilled, cut along the grain into thirds Flaky sea salt and sliced radishes, for serving
Directions
In a small saucepan, combine rice and 1 1/2 cups water. Season with kosher salt and pepper; drizzle with oil. Bring to a boil, then reduce heat to low; cook, covered, until water is absorbed, 12 to 15 minutes. Remove from heat; let stand, covered, 10 minutes. Stir in beans. In a food processor, puree cilantro, sour cream, lime juice, 2 tablespoons oil, and pinch of chili powder. Season with kosher salt. Toss cabbage with 1/4 cup dressing; season with kosher salt and pepper.
Heat a small skillet over high. Pat tuna dry; season with salt and remaining chili powder. Swirl remaining oil in skillet; add tuna. Cook until golden brown on all sides, 1 to 2 minutes total. Let stand 5 minutes; slice thinly against the grain. Sprinkle with flaky salt. Divide tuna evenly among four bowls; serve with rice mixture, slaw, radishes, cilantro, lime wedges, and dressing.
Cook’s Notes Starting with a cold piece of tuna ensures a nice even sear.
Cook’s Notes
Starting with a cold piece of tuna ensures a nice even sear.
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All Reviews for Seared-Tuna Taco Bowl
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All Reviews for Seared-Tuna Taco Bowl
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
