[MEAL KIT] Seared Tuna and Black Rice Bowls with Roasted Sweet Potato and Nori

Hi everyone!

I wanted to share a recipe from Sunbasket with you. Today’s menu is “Seared Tuna and Black Rice Bowls with Roasted Sweet Potato and Nori.” Please purchase ingredients and follow my direction. I am pretty sure you will enjoy it:) My recipes would be helpful for someone who is struggling with daily meal menu. Enjoy!


  • 1/2 cup Black Rice
  • 1 Organic Sweet Potato
  • 3 or 4 organic Radishes (about 1/4 pound total)
  • 1 Organic Lime
  • 4 or 5 Springs Organic Fresh Cilatro
  • 1 Organic Jalpeno or Chile
  • Sesame Dressing Base (Coconut Aminos + Coconut Vinegar + Toasted Sesame Oil)
  • 2 Wild Yellowfin Tuna Steaks (about 6 ounces each)
  • Nori strips (for garnish)


1. Cook the rice

  • In a small sauce pot, combine the black rice and 1 cup of water.
  • Bring it to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is all absorbed for about 25~30 minutes.

2. Prep and roast the sweet potato

  • Pre-heat the oven to 400 F degree.
  • Peel the sweet potato and cut it into 1/2 inch pieces.
  • Cover a paper foil on a sheet pan, spread the sweet potatoes and drizzle 2~3 tsp of oil, season with salt and pepper.
  • Put the pan into the oven and bake for about 20 minutes.

3. Prep the radishes, cilatro, and sesame dressing

  • Wash the radishes and cut stems and into quarters.
  • Zest and juice the lime, keeping them separate.
  • Coarsely chop the cilantro for garnish
  • Wash the Jalapeno, removethe stem, ribs, and seeds; finely chop it.
  • In a small bowl, stir togetther the radishes, lime zest, and half of the lime juice. Season with salt and pepper.
  • In another small bowl, stir together the sesame dressing , the rest of lime juice, and jalapeno as much as you like. Season with salt and pepper.

4. Prep and cook the tuna

  • Pat the tuna dry with a paper towel, season with salt and pepper.
  • In a large frying pan over medium heat, warm 1~2 tsp of oil until hot.
  • Add the tuna and cook for about 1 minute per side.
  • Transfer to a cutting board to cool slightly.
  • Cut the tuna into 1/2 inch thick slices.

5. Serve

  • Transfer the rice, tuan, sweet potatoes to a plate. Garnish with cilantro and nori strips.
  • Serve with the dressing and the radishes

Nutrition Information:

  • Calories: 520
  • Protein: 38g
  • Fiber: 7g (25% DV)
  • Total Fat: 12g (15% DV)
  • Saturated Fat: 1g (5% DV)
  • Trans Fat: 0g
  • Cholesterol: 50mg (17% DV)
  • Sodium 260mg (11% DV)
  • Carbohydrates: 65g (24% DV)
  • Total Sugar: 9g
  • Added Sugars: 2g (4% DV)

What I liked:

  • Overall, very tasty and healthy flavor.
  • Tuna was very fresh, no fish smell at all!
  • The rice was very tender.
  • The dressing’s sesame flavor was very good and spicy.

What I disliked

  • The rice was little bit watery. I had to cook it more.
  • Sweet potatoes were little burnt. Less baking time would be better.
  • Portion was a kind of small. Not enough portion for 2 people.
  • Add some vinegar on the radish would make it better. I expected more sour flavor from it.

Thank you for reading:)


Leave a Reply