Seared ahi over coconut rice with tropical slaw
Hawaiian Ahi Tuna Bowl
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
2 bowls
Difficulty
Medium
Cost
Premium
$$$
Hawaiian Ahi Tuna Bowl
Seared ahi over coconut rice with tropical slaw
★4.8(12)
Sesame-crusted seared ahi tuna over coconut jasmine rice with mango slaw, macadamia nuts, and a wasabi-soy drizzle. A Hawaiian-inspired bowl bursting with tropical flavors.
15m
Prep Time
20m
Cook Time
35m
Total Time
2
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
This bowl brings the aloha spirit to your kitchen with perfectly seared ahi tuna—crispy sesame crust outside, ruby-red inside. Coconut rice and tropical slaw transport you straight to the islands.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 10 oz sushi-grade ahi tuna steaks
- 3 tbsp mixed sesame seeds (black and white) for crusting
- 1.5 cups jasmine rice cooked in 1/2 cup coconut milk
- 1 mango diced, 1 cup shredded red cabbage, 1 tbsp lime juice for slaw
- 2 tbsp soy sauce, 1/2 tsp wasabi paste for drizzle
- Macadamia nuts, sliced scallions, and microgreens for garnish
Instructions
- 1
Cook jasmine rice in a mixture of water and coconut milk for fragrant coconut rice.
- 2
Press sesame seeds firmly onto all sides of the tuna steaks.
- 3
Sear tuna in a smoking-hot oiled skillet for 30-45 seconds per side; interior should remain raw.
- 4
Toss diced mango and shredded cabbage with lime juice and a pinch of salt for the slaw.
- 5
Slice tuna, serve over coconut rice with mango slaw, and drizzle with wasabi-soy sauce; garnish with macadamia nuts.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Ahi tunaSwordfish or salmon steaks
Cook salmon a bit longer—2 minutes per side for medium-rare
Macadamia nutsCashews or toasted coconut flakes
Both add the tropical crunch element
Tips & Storage
Pro Tips
Pat tuna completely dry before pressing in sesame seeds so they adhere properly.
Use cast iron for the highest heat and best sear on the tuna.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best served immediately. Store leftover seared tuna wrapped tightly for 1 day.
Reheating
Serve cold or at room temperature—do not microwave seared tuna.
Nutrition Facts
Per serving (50mg) · 2 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates50g
Fat36g
Fiber580mg
Sugar4g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I know when the tuna is done?
- For rare, sear only 30 seconds per side—the center should be cool and red.
- Can I use frozen tuna steaks?
- Yes, thaw completely in the fridge overnight and pat very dry.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →