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The perfect power meal – loaded with fresh healthy vegetables this Paleo Sesame Tuna Bowl is the perfect bowl of deliciousness you have been craving.
The rules are pretty simple at my house. You leave hungry, it’s your own fault. My kitchen is a constant buzz of recipe testing with dishes being done on a daily bases and a constant shortage of spoons. From the grill collection firing off outside to the slow cooker working overtime slow braising, the GC Meat Lab is a foodie’s dream. And one never short of a good meal.
These tuna bowls were something of a clean-out-the-fridge and I-want-to-eat-healthy combination. I sliced and chopped just about everything we had that looked like it may not make it through the next night and decided that it was the perfect meal for a stir fry (a personal favorite for sneaking in like… all of the veggies). 15 minutes later, bam! Dinner was on the table.
The trick to a killer stir fry is knowing your strengths and weaknesses. In this case, that means having everything – every. thing. – prepared ahead of time for when it’s ready to hit the pan. With everything happening super quick to keep all the veggies tender, you can’t stop to chop something else or it’s pretty much to turn into a hot mess instantly. So, I challenge you to forage through the fridge and see what stir fry you can whip up tonight. Post a pick on instagram and tag me in it! I’d love to see what you create.
Cheers to Stir-Friday
Fully Loaded Paleo Tuna Bowls
- 5 tsp cooking fat divided
- 3 cups cauliflower rice
- 1 cup baby bok choy rinsed well
- 1 cup mushrooms sliced
- 1/2 onion sliced
- 1/2 zuchinni spiralized for noodles
- 1 carrot peeled into ribbons
- 2 tbs coconut aminos
- 1 teas ginger
- 2 eggs soft boiled
- 2 tuna steaks
- salt and pepper
- 1/2 cup sesame seeds
- 1 avocado sliced
- 1 habanero stemmed, seeded and sliced thin
- 2 scallions green parts only, chopped
- 2 radishes sliced thin
For the Chipotle Mayo
- 1/2 cup Mayo
- 2 tsp chipotle peppers in adobo sauce minced
- 1 lime juiced & zested
- 1/2 tsp ginger
- salt and pepper
- Toast the cauliflower rice in a large skillet with 1 teas cooking fat until cooked through and starting to lightly brown on all sides.
- Preheat a large skillet or wok. Add the cooking fat and allow to heat through and swirl to coat pan.
- Toss in the veggies based on desired doneness. I tossed in the bok choy, mushrooms and onions first. Cook and stir until tender. Add in the ribbon veggies, the zucchini and carrot. Stir and cook just a minute.
- Whisk the ginger, salt and pepper in a small bowl with the coconut aminos and 1 teas of rendered cooking fat. Pour into the wok and toss to coat everything. Set aside.
- Meanwhile, preheat a separate pan with remaining tablespoon of cooking fat. Sprinkle the tuna with salt and pepper and roll in the sesame seeds on all sides.
- Working quickly, quickly sear the tuna on all sides 30 seconds to a minute for a perfectly rare tuna steak.Remove from heat and allow to rest for 3 to 5 minutes before slicing.
To make the mayo
- Whisk the mayo, chipotle peppers, lime juice, zest, ginger and salt and pepper in a bowl.
- Arrange the bowls, or have a build your own station with piles of cauliflower rice topped with veggies and strips of the tuna steaks. Garnish with slices of avocado, habanero peppers, radishes, scallions, and a drizzle of the mayo.
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