Sesame-Crusted Tuna Bowl with Coleslaw and Mango Salsa

Tender sesame-crusted tuna, crunchy coleslaw, and a fresh, vibrant mango salsa. A balanced bowl packed with flavour and texture, perfect for a light lunch or summer dinner.

Prep Time: 15–20 minutes
Cook Time: 15–20 minutes
Total Time: 30–40 minutes
Servings: 2

INGREDIENTS

• 2 fresh tuna steaks
• Maison Orphée Extra Virgin Olive Oil, for cooking
• ¼ cup (60 mL) sesame seeds
• 1 cup (250 mL) rice
• 1½ cups (375 mL) water
  

Coleslaw

• ¼ green cabbage, finely shredded
• ¼ cup (60 mL) Maison Orphée Fresh Mayonnaise
• Juice of ½ lime
  

Mango Salsa

• 1 yellow mango, diced
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• A few fresh cilantro leaves, chopped
• A drizzle of Maison Orphée Toasted Sesame Oil
  

Spicy Sauce

• ¼ cup (60 mL) Maison Orphée Fresh Mayonnaise
• 1–2 tbsp (15–30 mL) sriracha, to taste
  

INSTRUCTIONS

1. Rinse the rice under cold water. Place it in a saucepan with the water and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Cook for 10–12 minutes, or until the water is absorbed. Remove from the heat and let rest for 5 minutes.
2. Meanwhile, prepare the coleslaw. In a bowl, combine the cabbage, mayonnaise, and lime juice. Refrigerate until ready to serve.
3. Prepare the mango salsa. In a separate bowl, combine the mango, red bell pepper, red onion, jalapeño, cilantro, and sesame oil. Season lightly to taste.
4. In a small bowl, mix the mayonnaise and sriracha until smooth. Set aside.
5. Place the sesame seeds on a plate. Press the tuna steaks into the seeds, coating both sides evenly.
6. Heat a drizzle of olive oil in a skillet over high heat. Sear the tuna steaks for 1–2 minutes per side, depending on your preferred doneness. For best results, the centre should remain pink. Remove from the heat and slice.
7. Divide the rice between two bowls. Top with the coleslaw, mango salsa, and sliced tuna. Drizzle with the spicy sauce and serve immediately.
   

✨Tip: Garnish with lime wedges, extra sesame seeds, or fresh cilantro for an extra burst of flavour and colour.