INGREDIENTS

1 cup white rice , cooked to package directions 4 6oz ahi tuna steaks 1 mango , peeled and diced 2 avocados , sliced thinly 1 cup purple cabbage , sliced thin 1 large carrot shredded 1 / 2 cup shelled edamame beans 1 / 4-1 / 3 cup crushed dry roasted peanuts 1 red pepper , sliced thin 1 / 2 fresh cilantro 1 / 4 cup Nuoc cham ( Vietnamese dipping sauce ) sriracha mayo or any spicy mayo condiment everything bagel spice to coat the tuna black sesame seed to garnish

TUNA DIRECTIONS

1 . Coat the tuna in bagel spice . 2 . Sear to rare . Approximately 1 minute 30 seconds per side in a hot pan with a little bit of high heat oil . ( Canola , avocado ) 3 . Let the tuna rest while you prepare the bowl .

BOWL DIRECTIONS

1 . Place rice in base of the bowl . 2 . In a separate bowl , toss the cabbage , carrot , pepper , edamame with Nuoc cham and place on top of the rice . 3 . Place the sliced avocado and mango . 4 . Slice the tuna and arrange on top . 5 . Garnish with peanuts , cilantro , sesame seeds and some spicy mayo .