Seared Ahi Tuna Poke Bowl

1. Add the yellowfin tuna and the sesame ginger sauce to the bowl and cover. Place in the fridge for at least 30 minutes to marinate! The longer you marinate the tuna, the more flavor it will have! Chef's tip - sometimes we will prepare the marinade the night before we plan to serve the tuna!
2. Place the large sauté pan on medium-high heat. Add 2 tablespoons of high heat oil to the pan (peanut, canola, sunflower or soy oil recommended). Preheat for 3-4 minutes until the oil is very hot. Carefully add the short grain rice, spreading it in a thin layer across the bottom of the pan. Cook without stirring for 3-4 minutes. Once the rice begins to crisp and brown, stir, and add 1 more tablespoon of oil.
3. Remove your tuna steaks from the refrigerator and then remove them from the marinade. Spread the sesame seeds on a plate and press the tuna steak into the sesame seeds until it is coated on all sides. Heat a medium sauté pan over medium/high heat and 2 tablespoons of oil. You’ll want the skillet to be HOT. When the oil is fragrant, add one tuna steak to the pan and sear for 30 seconds to 2 minutes on each side, depending on how rare you like your tuna. Let the seared tuna rest for 2 minutes, and then dice it into small pieces.
4. Divide the rice between 2 bowls. Place the tuna on one side of the bowl, then put the vegetables on the other side, and top with the Seaweed Salad Wakame. Drizzle on the sriracha mayo or any extra sesame ginger sauce! Yum!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggsit and may contain traces of these allergens.