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A nutritious, high-protein meal that is full of flavors!

Calling all sushi and poke lovers; this dish is for you. Seared ahi tuna served over rice with fresh vegetables and fruit is a protein-packed, gluten-free meal* that’s both satisfying and vibrant. A homemade ponzu (Japanese citrus sauce) is drizzled on top to tie all the flavors together beautifully.

I’ve always loved sashimi growing up, but sushi, poke, or any raw fish dish can be pretty expensive when dining out. While high-quality fish isn’t cheap, you get far more bang for your buck when you prepare these dishes at home. I recently bought a wholesale pack of ahi tuna steaks and have been enjoying them in a variety of ways, so you can definitely expect more tuna recipes coming soon. For this one, I kept things simple with a rare, lightly seared tuna steak. Tuna is best enjoyed raw or semi-raw, as fully cooked tuna tends to be dry due to its low fat content. A well-done tuna steak is basically canned tuna, and that’s not the goal here.

Tuna is a low-calorie, high-protein fish rich in B vitamins and potassium. I paired it with carrots, edamame, pineapple, cucumber, and avocado for both color and nutrient variety. More color means a wider range of vitamins and minerals. These ingredients are mostly low in fat and incredibly satisfying.

How to purchase safe tuna?

Consuming raw fish always carries some risk, and high-risk individuals should avoid it. Be cautious about the source of your tuna and make sure you purchase sashimi-grade fish. “Sashimi-grade” is an unofficial term, meaning the seller claims the fish is safe for raw consumption based on FDA guidelines. The fish should be frozen for a specific period immediately after it is caught to kill any parasites. Wild fish are more likely to have parasites than farmed fish. The best tip for purchasing fish intended for raw consumption is to buy from a reliable source and read reviews. I did extensive research on my supplier before purchasing the tuna.

How to prepare ahi tuna at home: If the tuna steak arrives frozen, thaw the fish without packaging in an airtight ice water bath in the fridge. Sanitize cutting boards and knives with boiled water.