Marinated Grilled Ahi. Rice. Crisp Veggies. Spicy Greek Yogurt Sauce. What more do you need?
1 4-6 oz Ahi Tuna Steak
1 medium cucumber, spiralized/ribboned/grated
1 small carrot, peeled and spiralized/ribboned/grated
1/2 cup cooked brown or white rice (or riced cauliflower)
2 tbsp Low Sodium Soy Sauce or Coconut Aminos
1 tsp fresh ginger
1/2 lime- fresh squeezed juice
1/2 tsp garlic powder
2 tsp sriracha
1 tsp sesame oil
1 tsp sesame seeds
2 tbsp plain Greek yogurt
Make marinade- mix soy sauce, ginger, lime juice, garlic powder, 1 tsp of the sriracha and sesame oil in a small bowl or ramekin. Reserve 1 tbsp of the marinade and use the rest to marinate ahi tuna steak for 20-30 minutes.
Make the sauce- mix the reserved 1 tbsp of marinade, greek yogurt and remaining 1 tsp of sriracha together, set aside for the end.
Prep veggies- I have a spiralizer and I use the Inspiralizer. If you do not have a spiralizer, feel free to prepare the veggies the way you prefer (chopped, ribboned, grated, etc).
Heat grill, grill pan or nonstick/cast iron pan on medium-high heat.
Cook ahi tuna to preferred doneness- I like medium rare (nice sear on outside, pink inside). Depending on the thickness of the tuna, you may need to cook 1-3 minutes on each side.
Build the bowl- put rice in a bowl, layer veggies and ahi tuna on and drizzle with sauce and garnish with sesame seeds.