Seared tuna and black rice bowls with roasted sweet potato and nori

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Seared tuna and black rice bowls with roasted sweet potato and nori

Dairy-Free, Lean & Clean, Soy-Free, Gluten-Free

2 Servings, 490 Calories/Serving

25 – 40 Minutes

The superfood superstars sweet potato, nori seaweed, and seared tuna all fill our bold black rice bowls for a clean, satisfying dinner that makes you feel as good as the dish tastes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup black rice
  • 1 sweet potato
  • 2 or 3 radishes (about 2 ounces total; see Market Watch note)
  • 1 lime
  • 1 green or red fresh chile (such as jalapeño or serrano) (optional)
  • Sesame dressing base (coconut aminos - toasted sesame oil)
  • 2 wild albacore tuna steaks (about 5 ounces each)
  • 3 or 4 sprigs fresh cilantro
  • Nori strips (for garnish)

Make It Leaner

Stretch this dish into 3 portions [6 portions] to cut out 160 calories and 3 grams of fat per serving. Enjoy the rest for lunch the next day.

Ingredient IQ

Cup for cup, black rice contains the most protein, fiber, and antioxidants of any rice. The grains develop their deep black-purple color from a powerful antioxidant called anthocyanin; it’s the same one that gives blueberries both their pigment and their status as a superfood.

Market Watch
We love the peppery bite of the radishes in these bowls. But in winter, organic radishes can be hard to find. In their place, you might receive an organic cucumber or peppery sprouts.

  • If a cuke, in Step 3, peel if desired, cut in half lengthwise, then thinly slice half crosswise into enough half-moons to measure about ½ cup (save the rest for another use). Add them to the lime zest and juice in Step 3.
  • If sprouts, in step 3, toss the sprouts with the lime zest; omit the lime juice. Sprinkle them on the bowls with the other garnishes in Step 6.

Nutrition per serving

Calories: 490, Protein: 39g (78% DV), Fiber: 33g (132% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3g, Saturated Fat: 1g (5% DV), Cholesterol: 55mg (18% DV), Sodium: 330mg (14% DV), Carbohydrates: 56g (19% DV), Total Sugars: 7g, Added Sugar: 0g (0% DV).
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Heat the oven to 400ºF.
In a small sauce pot, combine the black rice and ¾ cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the sweet potato.


Prep and roast the sweet potato

  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half crosswise. Cut each half lengthwise into ½-inch-thick slices, the slices lengthwise into ½-inch-thick sticks, then the sticks into ½-inch cubes.
On a sheet pan, drizzle the sweet potato with 2 to 3 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potato roasts, prepare the radishes and the sesame dressing.


Prep the radishes and the sesame dressing

  • Trim the ends from the radishes; cut the radishes into quarters.
  • Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the radishes and the sesame dressing).
  • If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
In a small bowl, stir together the radishes, lime zest, and 1 tablespoon [2 TBL] lime juice. Season to taste with salt and pepper.
In another small bowl, stir together the sesame dressing base, 1 tablespoon [2 TBL] lime juice, and as much chile as you like. Season to taste with salt and pepper.


Sear the tuna

  • Pat the tuna dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the tuna and cook, turning once, until lightly browned, about 1 minute per side for rare, 2 to 4 minutes per side for medium. Add more oil between batches if needed. Transfer the tuna to a cutting board to rest, then cut into ½-inch-thick slices.
While the tuna cooks and rests, prepare the cilantro.


Prep the cilantro

  • Coarsely chop the cilantro.



Transfer the rice to individual bowls and drizzle with the sesame dressing. Top with the sweet potato and tuna slices and garnish with the radishes, cilantro, and nori strips. Alternatively, arrange the sweet potato and other components into separate piles atop the rice and serve.

Kids Can!

  • Season and toss the sweet potato for roasting.
  • Juice the lime.
  • Stir together the radishes.

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