With seared tuna and sushi rice, this satisfying power bowl is both hearty and healthy.
Pairing: Run Wild IPA
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes (+ 15 minutes standing time)
1 cup sushi rice
2 radishes, thinly sliced
1 small carrot, thinly sliced
1/2 cup thinly sliced cucumbers
1/2 cup rice wine vinegar
1/2 tsp each salt and granulated sugar
1/4 cup peanut butter
1/4 cup coconut milk
1/4 cup Run Wild IPA
2 tbsp soy sauce
2 tbsp lime juice
4 tsp Thai red curry paste
1 tbsp brown sugar
2 tsp minced fresh gingerroot
2 tbsp canola oil, divided
8 oz sushi grade tuna
4 cups packed baby spinach
1/2 ripe avocado, thinly sliced
Cook rice according to package directions. Keep warm.
Meanwhile, toss together radishes, carrot, cucumbers, vinegar, salt and sugar. Let stand for 15 to 20 minutes or until lightly pickled; set aside.
For peanut sauce, combine peanut butter, coconut milk, Run Wild IPA, soy sauce, lime juice, curry paste, brown sugar and ginger in small saucepan set over medium heat; bring to boil. Cook for 1 to 2 minutes or until thick and creamy.
Pat tuna dry with paper towel and rub with 1 tsp oil. Heat heavy-bottomed skillet set over high heat. When pan is hot, heat 1 tbsp oil until shimmering; cook tuna for 30 to 60 seconds per side or until seared on the outside but still rare on the inside, or until cooked as desired. Let tuna stand for 5 minutes; slice across the grain.
Heat remaining oil in skillet set over medium-high heat; cook spinach for 2 to 3 minutes or until slightly wilted.
Divide rice among 2 shallow bowls. Top with seared tuna slices, sautéed spinach, pickled vegetables and avocado. Drizzle with peanut sauce.
Tip:Substitute sushi-grade salmon or sautéed shrimp for tuna.
Per 1 bowl
Saturated Fat 10g