Seared-Tuna Taco Bowl


  • 1 cup long-grain rice, such as basmati
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 can black beans, rinsed and drained
  • 2 cups packed coriander leaves, plus more for serving
  • 3/4 cup sour cream
  • 1 tablespoon fresh lime juice, plus wedges for serving
  • 1/4 teaspoon plus a pinch chilli powder
  • 4 cups shredded red cabbage (from 1/2 head)
  • 1 tuna steak (1 inch thick), chilled, cut along the grain into thirds
  • Flaky sea salt and sliced radishes, for serving


  1. In a small saucepan, combine rice and 1 1/2 cups water. Season with kosher salt and pepper; drizzle with oil. Bring to a boil, then reduce heat to low; cook, covered, until water is absorbed, 12 to 15 minutes.
  2. Remove from heat; let stand, covered, 10 minutes. Stir in beans. In a food processor, puree cilantro, sour cream, lime juice, 2 tablespoons oil, and pinch of chilli powder. Season with kosher salt. Toss cabbage with 1/4 cup dressing; season with kosher salt and pepper.
  3. Heat a small skillet over high. Pat tuna dry; season with salt and remaining chilli powder. Swirl remaining oil in skillet; add tuna.
  4. Cook until golden brown on all sides, 1 to 2 minutes total. Let stand 5 minutes; slice thinly against the grain. Sprinkle with flaky salt.
  5. Serve with rice mixture, slaw, radishes, cilantro, lime wedges, and dressing.

Recipe and image courtesy