Black Sesame Seared Tuna Bowl AKA The Tuna Bowl that Saved Summer


I am not one to lose my appetite easily, but with the excess of 95 degree days we've been having in NYC, I'm finding it hard to get excited about dinner. Warm meals just feel...too warm. In walks The Tuna Bowl that Saved Summer.

This is one of my favorite go-to meals for dinner, partly because it's so easy to prep in advance, easy to make, and you can change it up it in a variety of ways and not get bored.

It also feels really light (this recipe is paleo and Whole30), but always fills you up.

I sometimes don't use the cauliflower at all (it's not my favorite flavor), and instead, I'll use a lot more cucumber and avocado as the base. If you're not aiming for a grain-free meal, white rice would work great, as would quinoa. And sriracha/hot sauce is optional, but I am always a fan.

I've also subbed the tuna with shrimp and white fish like cod or tilapia, and that is great too.

This is starting to sound less like a recipe and more like advice to throw a bunch of food in a bowl however you'd I'll get to the point.

The Best Way to Cut Limes.jpg

Introducing your new favorite way to cut limes

In order to get the most juice out of your lime wedges, start by cutting off the top and bottom of the limes crosswise. Standing the lime on end, slice into three parts, not counting the core, which you are removing. Once you remove the core, each lime wedge will be perfectly squeezable and juicy.


(for approximately 2 tuna bowls)

- Wild tuna filet, 1 large or 2 small
- Sesame seeds
- Sesame oil
- Cauliflower rice,  1 to 2 cups depending on preference
- Green onions, 2
- Baby bok choy, 4 heads
- Avocado, 1 large or 2 small
- Cucumber, 1 large
- Ripe Mango, 1
- Coconut aminos
- Cilantro, for garnish
- Lime, 2


Start by chopping all your veggies. Chop the green onions and cilantro. Chop the ends off of the bok choy. For the cucumber, it's "best" to remove the skin and seeds, and then chop it into small cubes. I don't like to waste, so if I can't think of any way to repurpose the core of the cucumber (cucumber water/smoothies?), I will keep it in. Slice the avocado in half, remove the pit, and then slice into cubes the same size as the cucumber. Do the same thing with the mango, cutting the sides off around the core. Slice your limes into wedges.

Steam your cauliflower rice on the stove with a little bit of water in the pan, until firm but not mushy. Do the same with the bok choy. (You can do these in the same pan at the same time, but if doing both, do not cover and stir frequently.)

In another pan, sautée the green onions in a mixture of 1 TB sesame oil and 1 TB olive oil.

While this is happening, rinse and pat dry the tuna. Coat in a small layer of sesame oil and then cover with sesame seeds on all sides.

When the green onions are slightly fried, remove and place on a clean paper towel.

You'll be using the same frying pan to sear the tuna - adjust oil if necessary, maintaining a ratio of equal parts sesame and olive oil.

When the pan is extremely hot, sear the tuna for 30-90 seconds on each side, or to desired doneness.

Transfer tuna to a cutting board and cut into slices or cubes.

Construct the bowls. Layer 1: cauliflower rice. Layer 2: bok choy, avocado, cucumber, mango. Layer 3: tuna. Layer 4: green onions, cilantro, squeeze of lime, splash of coconut aminos.

Enjoy!! Would love to know what you think in the comments below.

Stay cool out there!

xo Haley