Miso-Glazed Seared Tuna Bowl with Cauliflower Fried Rice & Pickled Ginger

Ready for a protein-packed lunch that won’t keep you in the kitchen all day? This miso‑glazed seared tuna bowl delivers bold flavor, crisp textures, and a wholesome balance of nutrients. Pair it with a swirl of pickled ginger for a refreshing zing that keeps every bite exciting.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 6‑ounce tuna steaks
• 2 tbsp white miso paste
• 1 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cups cauliflower rice
• 1 tbsp olive oil
• 1 cup shredded carrots
• 1/4 cup scallions, thinly sliced
• 1 cup pickled ginger (store‑bought or homemade)
• Salt and freshly ground black pepper, to taste

Instructions

1. 1. In a small bowl, whisk together miso paste, soy sauce, honey, sesame oil, rice vinegar, and grated ginger to make a smooth glaze.
2. 2. Season the tuna steaks lightly with salt and pepper, then brush both sides with half of the glaze.
3. 3. Heat a non‑stick skillet over medium‑high heat; sear the tuna for 1–1½ minutes per side for medium‑rare, or until your preferred doneness, and then let it rest for 3 minutes.
4. 4. While the tuna rests, heat olive oil in another skillet over medium heat.
5. 5. Add cauliflower rice and carrots; sauté for 5 minutes until the rice is tender and lightly golden.
6. 6. Stir in the remaining glaze sauce, cooking for another minute until the rice is coated and aromatic.
7. 7. Slice the rested tuna into bite‑sized pieces and place on top of the cauliflower fried rice.
8. 8. Garnish the bowl with sliced scallions, pickled ginger, and a drizzle of extra glaze if desired.
9. 9. Serve immediately while hot, letting the warmth melt the gentle sesame‑miso flavor throughout.

Chef's Note

Pro tip: To keep the tuna bright pink and flavorful, sear quickly—avoid overcooking on the inside. A gentle flip after the first minute seals in juices.

Make-Ahead Tips

Cauliflower rice can be made a few hours ahead and refrigerated; simply reheat in a hot skillet for 2‑3 minutes before adding sauce. The tuna is best fresh, but you may slice and refrigerate up to 2 days for a quick grab‑and‑go.

Substitutions

Replace tuna with 2 salmon fillets for a richer taste, or use tofu cubes for a plant‑based option. Use low‑sodium soy sauce or coconut aminos for calorie-conscious guests. Swap cauliflower rice with quick‑cooking quinoa or bulgur if you prefer grains.