Lean & Clean

Seared tuna and black rice donburi bowl

Gluten Free, Dairy-Free

2 Servings, 580 Calories/Serving

25 – 35 Minutes

Almost every aspect of a classic donburi bowl has been updated for this lean and clean dinner. Chewy black rice adds texture, fiber, and color, while wild albacore and sweet potato bring potent anti-inflammatories and cilantro and nori help clear the body of toxic metals. For those who can’t tolerate gluten, the donburi sauce is the real star, with both gluten-free tamari and miso.


  • ½ cup Lotus Foods Forbidden black rice
  • ¾ cup chopped peeled sweet potatoes
  • 1 lime
  • 2 or 3 red radishes
  • Donburi sauce base (gluten-free white miso - gluten-free tamari - water - olive oil - sesame oil)
  • Two 5-ounce Fishpeople wild albacore tuna steaks
  • Fresh cilantro
  • Shredded nori



Cook the rice

  • Heat the oven to 400ºF.
In a small sauce pot, combine the black rice and 1 cup lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 20 to 25 minutes.
While the rice cooks, prepare the sweet potato.


Prep and roast the sweet potato

On a sheet pan, toss the sweet potato with 1 tablespoon oil and season with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until tender and lightly browned, 15 to 18 minutes.
While the potato roasts, prepare the remaining ingredients.


Prep the donburi sauce and the radishes

  • Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the donburi sauce and the radishes).
  • Trim the ends from the radishes; cut the radishes in half, then thinly slice crosswise.
In a small bowl, stir together the donburi sauce base, lime zest, and half the lime juice. In another small bowl, stir together the radishes and the remaining lime juice; season to taste with salt and pepper.


Cook the tuna

  • Pat the tuna dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tuna and cook until lightly browned, about 1 minute per side for rare, 2 to 4 minutes per side for medium, depending on thickness. Transfer to a plate to rest, then cut into ½-inch-thick slices.
While the tuna cooks and rests, chop the cilantro.


Prepare the cilantro garnish

  • Coarsely chop the cilantro.



Transfer the rice to individual bowls and drizzle with the donburi sauce. Top with the sweet potato and tuna. Garnish with the radishes, cilantro, and shredded nori and serve.

Nutrition per serving: Calories: 580, Protein: 41 g, Total Fat: 24 g, Monounsaturated Fat: 17 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4 g, Cholesterol: 55 mg, Carbohydrates: 52 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 520 mg

Contains: fish, soy

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