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.

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

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

2 Servings, 520 Calories/Serving

25–40 Minutes

The superfood superstars sweet potato, nori seaweed, and seared tuna 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 organic sweet potato
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • Sun Basket sesame dressing base (coconut aminos - coconut vinegar - toasted sesame oil)
  • Seafood options:
  • 2 wild albacore tuna steaks (about 5 ounces each)
  • 10 ounces wild sea scallops
  • Nori strips (for garnish)

Nutrition per serving

Calories: 520, Protein: 28g (56% DV), Fiber: 8g (32% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 3g, Saturated Fat: 1g (5% DV), Cholesterol: 30mg (10% DV), Sodium: 290mg (12% DV), Carbohydrates: 71g (24% DV), Total Sugars: 9g, Added Sugar: 0g (0% DV).

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.

Instructions

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

Wash produce before use

1

Cook the rice

Heat the oven to 400°F.
In a small sauce pot, combine the black rice and 1 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.

2

Prep and roast the sweet potato

  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
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 the potato is tender and lightly browned, 20 to 25 minutes.
While the sweet potato roasts, prepare the rest of the meal.

3

Prep the radishes, cilantro, and sesame dressing

  • 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).
  • Coarsely chop the cilantro for garnish.
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. 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 jalapeño as you like. Season to taste with salt and pepper.

4

Prep and cook the seafood

For 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. Add the tuna and cook, turning once, until lightly browned , 2 to 4 minutes for rare to medium. Transfer to a cutting board to cool slightly. Cut the tuna into ½-inch-thick slices.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a cutting board to cool slightly. Cut the scallops in half.

Serve

Transfer the rice to individual bowls and drizzle with the sesame dressing. Top with the sweet potato and seafood and garnish with the radishes, cilantro, and nori strips. Alternatively, arrange the ingredients in separate piles atop the rice and serve.
Kids Can!
  • Measure the water for the rice.
  • Season the sweet potato for roasting.
  • Juice the lime.
  • Stir the radishes.
  • Garnish the bowls.