Dinner Ideas Guide

Tropical Tuna Rice Bowl

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Hawaiian-Asian
lunch

A vibrant and refreshing tropical rice bowl featuring seared Ahi tuna, sweet and savory elements, and a creamy coconut milk base.

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Ingredients

1 cup cooked rice
8 oz Ahi tuna, diced
1/2 cup pineapple chunks
1/2 avocado, sliced
1 small sweet potato, cubed and boiled
1/4 cup coconut milk
2 tbsp soy sauce
1 tbsp shoyu (optional)
1/4 cup macadamia nuts, chopped
Salt and pepper to taste

Instructions

In a small bowl, mix the soy sauce and shoyu (if using) with the diced Ahi tuna. Let it marinate for about 5 minutes.
In a small saucepan, heat the coconut milk over low heat until warmed.
While the coconut milk heats, prepare the sweet potato. Boil the cubed sweet potato in salted water until tender, about 10 minutes.
In a non-stick skillet, sear the marinated Ahi tuna over medium-high heat for about 1-2 minutes on each side for rare, or cook longer if desired.
To assemble the bowl, start with a base of cooked rice. Top with the seared Ahi tuna, boiled sweet potatoes, pineapple chunks, and avocado slices.
Drizzle the warm coconut milk over the top and sprinkle with chopped macadamia nuts. Season with salt and pepper to taste.
Serve immediately and enjoy the tropical flavors!

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