Tuna tataki bowls with white rice and quick pickles

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

Tuna tataki bowls with white rice and quick pickles

Tuna tataki bowls with white rice and quick pickles

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 610 Calories/Serving

20 Minutes

A favored Japanese tuna appetizer gets transformed into main course bowls featuring lightly seared seafood plus steamed rice, fresh greens, and quick pickles.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • ¾ cup short-grain white rice
  • 1 organic celery rib
  • ¼ pound organic grape or cherry tomatoes
  • Sunbasket quick-pickle brine (apple cider vinegar - honey)
  • Seafood options:
  • 2 wild albacore tuna steaks (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 3 organic scallions
  • 1 organic jalapeño or other fresh chile (optional)
  • 3 ounces organic mixed or other leafy greens
  • 1½ teaspoons sesame seeds
  • Sunbasket tamari-sesame blend (gluten-free tamari - rice vinegar - sesame oil)
Ingredient IQ
Quick pickles boast all the salty-sweet tang of their naturally fermented counterparts. Natural fermentation relies on lactic acid and bacterial cultures to slowly transform brined vegetables set out at room temperature into tart treats. Quick pickles use a stronger brine and sometimes heat to achieve similar results in just a fraction of the time.

Nutrition per serving

Calories 610, Total Fat 14g (18% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 730mg (32% DV), Total Carb. 77g (28% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 2g Added Sugars, 4% DV), Protein 44g
Contains: Soybeans, Sesame

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, Sesame.

Instructions

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

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Pickle the vegetables

  • Thinly slice the celery on the diagonal.
  • Cut the tomatoes in half.
In a medium bowl, combine the celery, tomatoes, quick-pickle brine, and ⅓ cup [⅔ cup] water. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Sear 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 tablespoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 30 seconds per side for rare, about 1 minute per side for medium. Transfer to a cutting board to cool slightly. Cut the tuna into ½-inch strips.
While the tuna cooks and cools slightly, prepare the garnishes.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 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 into ½-inch slices.
While the scallops cook and cool slightly, prepare the garnishes.

4

Prep the garnishes

  • Trim the root ends from the scallions; thinly slice the scallions.
  • If using the jalapeño, remove the stem; thinly slice the jalapeño crosswise into rings. Wash your hands after handling.

Serve

Transfer the rice to individual bowls. Arrange the mixed greens and seafood on a serving platter and top with the scallions, sesame seeds, and as much jalapeño as you like. Drizzle with the tamari-sesame blend and serve the pickled vegetables on the side.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Toss the quick-pickled vegetables.
  • Help set out the ingredients.
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