Spicy Tuna Bowl

Erica Gibson from Bonefish Grill in Southlake and Allen shares the recipe for a spicy tuna bowl.


Spicy Tuna Bowl

6 oz Tuna Sashimi Slices
1 Cup Cooked Basmati Rice
3 oz of Fruit Salsa
1 Avocado (quartered)
¼ Cup Carrot Slices (thinly sliced)
4 Sprigs of Cilantro
Crispy Wontons or Fried Onions for Garnish

Lightly sear the Tuna Sashimi. On a plate, place Tuna Sashimi slices on top of cooked rice. Fan Avocado slices out and place next to the Tuna. Pour Fruit Salsa over the Tuna. Garnish with carrot slices, sprigs of Cilantro and Crispy Wontons. Serve with Soy Sauce or Chile Garlic Sauce. Enjoy.


Fruit Salsa

2 Cups of Pineapple (Chopped)
1 Tbsp Jalapeno (finely diced)
½ Cup Red Pepper (finely diced)
¼ Cup Red Onion (Chopped)
1 Tbsp Lime Juice
1 Tbsp Chili Powder
1 Tbsp Brown Sugar
Cilantro to Taste
Salt and Pepper to Taste

Core and dice Pineapple (1/4"X1/4"). Slice Jalapeno (1/4"X 1/4"). Stem, seed, and dice Red Bell Peppers (1/8" x 1/8"). Peel and chop Red Onion (1/8" x 1/8"). Place all ingredients into a mixing bowl and toss to coat evenly.

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