Poppy Seed Seared Tuna Bowl

Love me a good tuna stake! Put it in a bowl and Im all yours. Today I made this Poppy Seed Seared Tuna Bowl. I had a whole package of poppy seeds at home and started to think what else besides baking I could use them for. Then I came up with the idea to use them as a crust for my tuna instead of using sesame seeds as I always do. By adding the poppy seeds and replacing white rice with black rice this tuna bowl turned out so good and rich.

I really love how the poppy seeds bring that extra crunch to the tuna stake. They are delicate but still have a distinct flavor and feel in the mouth.

Ingredients for the Poppy Seed Crust Seared Tuna Bowl:

  • Tuna Stake
  • Poppy seeds
  • Black rice
  • Green leafs
  • Mango
  • Bean sprouts
  • Red bell pepper
  • Salt
  • Pepper
  • Tamari
  • Rice vinegar
  • Fresh ginger
  • Red chili
  • Lime
  • Olive oil

Poppy Seed Seared Tuna Bowl

A fresh and tasty tuna bowl
Course Light Lunch, Main Course
Cuisine Asian
Keyword Dairy-Free, Fresh, Gluten-Free, Nut Free
Prep Time 10 minutes
Cook Time 30 minutes
Servings 1

Ingredients

For the salad bowl

  • 1 Tuna stake
  • 1-2 tbsp Poppy seeds
  • 0,75 dl Black rice
  • 2 hands full of Green leafs
  • 1 Mango peeled, pitted and diced
  • 1/2 Red bell pepper sliced
  • 1 dl Bean sprouts
  • Salt to taste
  • Pepper to taste
  • A drizzle of Olive oil

For the dressing

  • 1 tbsp Tamari
  • 1/2 tbsp Rice vinegar
  • 1/2 Lime juiced
  • 1 cm Fresh ginger peeled and grated
  • 1/3 Red chili chopped

Instructions

  • Cook the rice according to the instructions.
  • Combine all ingredients for the dressing in a bowl, set aside.
  • Put green leafs in a bowl, add all the cut veggies, fruit and cooked rice on top.
  • Season the tuna stake with salt and pepper.
  • Spread poppy seeds on a plate and cover the tuna stake with the seeds.
  • Preheat a pan over medium/high heat with some olive oil.
  • Fry the tuna stake for 30-60 seconds on each side.
  • Cut the tuna stake into sliced and add to the bowl.
  • Serve with dressing.

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