Spicy Tuna Protein Bowl with Brown Rice

Rinse 1 cup of brown rice under cold water until the water runs clear. Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until water is absorbed and rice is tender.

While the rice cooks, mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger.

In a bowl, whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 2 tablespoons of sriracha sauce, 1 tablespoon of honey, the minced garlic, and grated ginger to make the marinade.

Pat dry 18 oz of tuna steaks and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place in a shallow dish and pour half of the marinade over the tuna, reserving the other half for the sauce. Let marinate for 15 minutes.

Meanwhile, prepare the vegetables: dice 1 medium cucumber, slice 1 medium avocado, thinly slice 4 stalks of green onions, and cut 2 nori sheets into thin strips.

Cook 3/4 cup of edamame according to package instructions, typically by boiling for 3-5 minutes, then drain and set aside.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Remove tuna from marinade (discard used marinade) and sear for about 1-2 minutes per side for rare to medium-rare, or longer if preferred. The tuna should be seared on the outside but still pink in the center.

Transfer the tuna to a cutting board and let rest for 5 minutes, then slice against the grain into 1/4-inch thick pieces.

Fluff the cooked brown rice with a fork and divide among 3 serving bowls.

Arrange the sliced tuna, cucumber, avocado, edamame, and nori strips over the rice in each bowl.

Drizzle the reserved marinade sauce over each bowl. Squeeze juice from 1 lime over the bowls.

Garnish with sliced green onions and 1 tablespoon of sesame seeds. Serve immediately.