Mediterranean Seared Ahi and Charred Sardine Power Bowl
A sophisticated blend of ocean flavors featuring sesame-crusted Ahi tuna slices and premium oil-packed Spanish sardines lightly charred to enhance their rich oils. Served atop a bed of fragrant herb-infused forbidden black rice, this bowl is enriched with creamy avocado, jammy soft-boiled eggs, and zesty pickled radishes. A drizzle of lemon-garlic tahini and a sprinkle of toasted pine nuts add layers of texture and healthy fats, creating a high-protein masterpiece that is as visually stunning as it is nutritious.
Gluten-FreeHigh-ProteinLow GlycemicOmega-3 Rich
Recipe
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2 servings
Ingredients
- •1 cup Forbidden black rice
- •2 cups organic vegetable broth
- •1 sprig fresh thyme
- •1 lb sushi-grade Ahi tuna steak
- •2 tablespoons mixed black and white sesame seeds
- •1 tin (4.4 oz) premium Spanish sardines in olive oil
- •2 large pasture-raised eggs
- •4 radishes, paper-thinly sliced
- •1/4 cup apple cider vinegar
- •1 teaspoon raw honey
- •1 ripe Hass avocado, sliced
- •1/4 cup premium tahini
- •1 small clove garlic, microplaned
- •2 tablespoons fresh lemon juice
- •2 tablespoons toasted pine nuts
- •Extra virgin olive oil
- •Flaky sea salt and freshly cracked black pepper
Instructions
- 1Rinse the black rice under cold water until clear; combine in a saucepan with vegetable broth and thyme, bring to a boil, then cover and simmer on low for 30-35 minutes until tender.
- 2In a small glass bowl, whisk the apple cider vinegar, honey, and a pinch of salt; add the sliced radishes and submerge them to quick-pickle while you prepare the rest of the bowl.
- 3Bring a small pot of water to a gentle boil; lower the eggs in and cook for exactly 6 minutes and 30 seconds, then immediately plunge into an ice bath to stop the cooking before peeling and halving.
- 4Create the dressing by whisking the tahini, lemon juice, and grated garlic in a bowl, slowly adding 2-3 tablespoons of warm water until a creamy, pourable consistency is reached; season to taste.
- 5Pat the Ahi tuna dry with paper towels, season with sea salt and pepper, and press all sides firmly into the sesame seeds until well-coated.
- 6Heat a cast-iron skillet over high heat with a thin film of olive oil; sear the tuna for 45-60 seconds per side for a perfect rare center, then let rest for 2 minutes before slicing into 1/2-inch pieces.
- 7Using the same hot skillet, carefully sear the sardines for 30 seconds per side until the skin is blistered and the rich oils are fragrant and slightly charred.
- 8Fluff the black rice with a fork and divide between two deep bowls.
- 9Arrange the sesame-crusted tuna slices, charred sardines, avocado, jammy eggs, and drained pickled radishes over the rice base.
- 10Finish the dish by drizzling the lemon-garlic tahini over the proteins and scattering with toasted pine nuts and a final pinch of flaky sea salt.
Like this meal idea?