Teriyaki Tuna Rice Bowl
Author: www.familyfoodierecipes.com
Cook time: 30 mins
Total time: 30 mins
This Teriyaki Tuna Rice Bowl was inspired by a recent visit to The Swamp in Gainesville
Ingredients
  • /4 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chicken broth
  • 2 tablespoons orange juice
  • 2 garlic cloves, minced
  • 4 tuna steaks sliced thin
  • 4 cups of cooked white rice
  • 1 cucumber cut julienne style
  • 2 green onions sliced thin
  • ½ cup Yum Yum Sauce
  • 1 avocado cut into ½ inch cubes (optional)
Instructions
  1. Combine the first seven ingredients and refrigerate overnight.
  2. Remove ⅓ cup for basting, cover and refrigerate.
  3. Pour remaining marinade into a large resealable plastic bag and add tuna.
  4. Refrigerate for up to 1 hour.
  5. Drain and discard marinade.
  6. Grill tuna over medium heat for 5-6 minutes on each side, basting frequently with reserved marinade.
  7. Plate the rice in bowls.
  8. Add Tuna and cucumber.
  9. Sprinkle with green onions.
  10. Drizzle with Yum Yum Sauce
  11. Add Avocado if desired
Recipe by Family Foodie at https://familyfoodierecipes.com/teriyaki-tuna-rice-bowl-sundaysupper/