Light, healthy and delicious these blackened ahi tuna bowls are the perfect lunch or dinner. Made from simple ingredients, you can feel good making this recipe for your family. What’s great is that they are fully customizable so everyone can fix a bowl they love.

Blackened Ahi Tuna Bowls – Healthyish Foods

For this recipe, I rubbed the ahi tuna with my homemade blackening spice. The blackening spice adds a layer of flavor to the ahi tuna that tastes amazing. The slightly spicy rub paired with the soft delicate fish is the perfect combination. You will want to make sure you buy ahi tuna steak for this recipe. Sushi grade ahi tuna steaks can be found fresh or in the freezer section of your local grocer. It is completely safe to eat this fish raw or seared rare, which is how it is prepared for this recipe.

Blackened Ahi Tuna Bowls – Healthyish Foods

When prepping the ahi tuna, you will want to let it sit at room temperature for 10-15 minutes. Then, you will pat it dry using a paper towel to absorb any excess moisture. Removing the excess moisture allows you to get a perfect sear on the fish. Generously rub the fish with the blackening spice, making sure every side is well coated before searing.

Blackened Ahi Tuna Bowls – Healthyish Foods

As far as garnishes and sauces go, feel free to get creative. I used soy sauce with wasabi and a homemade peanut sauce as dips. However, spicy mayo or ponzu sauce would also taste amazing with these blackened ahi tuna bowls.

Blackened Ahi Tuna Bowls – Healthyish Foods

Looking for more tuna recipes? Try my tuna poke lettuce cups or my sesame encrusted tuna tostadas with mango salsa.

Blackened Ahi Tuna Bowls – Healthyish Foods

Blackened Ahi Tuna Bowls

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Tuna, Rice, and Garnishes

  • 12 ounces sushi grade ahi tuna , 1.5 inch thick
  • 1 cup uncooked white rice, cook according to the package
  • 1 large avocado , halved and sliced
  • 1 large bell pepper , julienne or slice thin
  • 1 cup English cucumber, julienne or slice thin. Be sure to remove the seeds with a spoon before slicing
  • 1 jalapeno diced small, remove seeds and veins before dicing
  • ¼ cup scallions , sliced
  • ¼ cup crushed peanuts, crush in a ziplock bag using a mallet
  • 1 tablespoon furikake or toasted sesame seeds
  • soy sauce and wasabi for dipping

Blackening spice

  • 1 tablespoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon mustard powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon cayenne pepper
  • ¼ cracked black pepper

Peanut sauce

  • ¼ cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice – fresh squeezed
  • 1 tablespoon sriracha
  • 1 tablespoon honey
  • 1 tablespoon warm water


  • 9-inch non-stick skillet
  • 2 small mixing bowls


Prepare the rice:

  • Cook 1 cup of rice according to the package. Set aside.
  • Prepare the blackening spice:
  • In a small bowl, combine dried oregano, paprika, onion powder, garlic powder, salt, black pepper, dried mustard, ginger powder, cayenne pepper and stir well.

Prepare the ahi tuna:

  • Let the tuna sit at room temperature for 10-15 minutes.
  • Gently pat the tuna steak dry using a paper towel. You want to absorb as much excess moisture as possible.
  • Gently rub the entire tuna steak with the blackening spice. You’ll want it to be well coated.
  • Gently spray a 9-inch non-stick skillet with cooking spray and place it over medium/high heat.
  • Once the pan is hot, add 1 tablespoon vegetable oil to the pan.
  • Sear the 1.5-inch-thick tuna for 45-60 seconds on each side, using tongs to turn it. This will give you a seared rare tuna steak. If your tuna is thin you may want to adjust the cooking time. You can also cook it longer if you want the tuna to be more cooked inside.
  • Remove the tuna from the pan and set it aside.

Prepare the peanut sauce:

  • In a small bowl combine, peanut butter, soy sauce, honey, sriracha, lime juice and water. Mix until well combined and smooth.

Prepare the garnishes:

  • Wash and julienne the bell pepper and cucumber.
  • Wash and slice the scallions.
  • Remove the seeds and veins from the inside of a jalapeno and mince it small.
  • Add the peanuts to a Ziplock bag. Crush the peanuts using a mallet or rolling pin.
  • Slice the lime into wedges.
  • Slice the avocado.

Assemble the dish:

  • Grab a serving platter with sides and line the bottom with your rice.
  • Once the tuna is cool to the touch, slice it thin and place it on top of the rice.
  • Neatly tuck all of the veggies around the tuna.
  • Once everything on the platter, top with some sesame seeds or furikake.
  • Serve with your peanut sauce and a side of soy and wasabi.
  • Enjoy!