Ahi Tuna Bowls from Tommy Bahama | Suncoast View

Ahi Tuna Bowl from Tommy Bahama Restaurant & Bar.
Ahi Tuna Bowl from Tommy Bahama Restaurant & Bar.
Updated: Jan. 22, 2019 at 3:49 PM EST
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SARASOTA (WWSB) - Ahi Tuna Bowl from Flavors of California: Cooking with Tommy Bahama


4 tuna steaks, about 4 oz/115 g each and

1 in/2.5 cm thick

4 tsp Cajun Seasoning

2 tsp canola oil

1 ripe Hass avocado, pitted, peeled, and fanned out on the work surface

4 tsp sesame seeds, toasted (see Note)

4 tsp Sweet Soy Glaze

To cook the tuna:

Season the tuna on both sides (but not the ends) with about 1/2 tsp Cajun seasoning for each side. Heat the canola oil in a large skillet over high heat until the skillet is very hot. One at a time, add a tuna steak to the skillet and cook until the tuna is seared, about 10 seconds. Flip the tuna over and repeat the searing, about 10 seconds more. Holding the tuna with kitchen tongs, stand it on one side and sear for about 10 seconds, then repeat with the opposite side. Transfer to a carving board.


4 oz/115 g mixed baby greens

About 1 1/3 cups/190 g Basic Farro, Basic (Red) Quinoa, or a combination

1 cup/75 g shredded Chinese (napa) cabbage

1/2 cup/50 g corn kernels cut from an ear of grilled corn cut from an ear of grilled corn

2 thin slices red onion, cut into half-moons and separated into strips

1/2 cup/30 g fried wonton strips

1/4 cup/25 g sliced natural almonds, toasted

2 Tbsp fresh cilantro leaves

1/3 cup/75 ml extra-virgin olive oil

2 Tbsp fresh lime juice

Kosher salt and freshly ground black pepper

To make the salad and dressing

Toss the baby greens, farro, cabbage, salsa, red onion, wonton strips, almonds, and cilantro in a large bowl. Whisk the olive oil and lime juice in a small bowl and season to taste with salt and pepper. Set the salad and lime dressing aside.

3. To assemble the bowls:

Pour the lime dressing over the salad and toss well. Divide the salad among 4 large bowls. For each serving, slip a knife under one-quarter of the avocado slices, keeping each portion in a fan. Transfer the avocado fan to the top of the salad, and add a tuna steak. Sprinkle with the sesame seeds and drizzle each with about1 tsp of the soy glaze.

Serve immediately


NOTE: Toasting sesame seeds brings out their flavor. Use regular white sesame seeds, not black seeds. Heat a small skillet over medium heat. Add the seeds and cook, stirring often, until fragrant and lightly toasted, about 1 minute. Immediately transfer to a small plate and let cool.

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