Food & Cooking Recipes Ingredients Seafood Recipes Seared-Tuna Taco Bowl Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Sidney Bensimon Prep Time: 25 mins Total Time: 45 mins Servings: 4 Composed of rice, black beans, cabbage slaw, and fresh tuna spiced with chili powder, this power bowl makes a light yet satisfying dinner or lunch. A zesty cilantro cream dressing brings it all together. Ingredients 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 (15 ounces) black beans, rinsed and drained 2 cups packed cilantro leaves, plus more for serving ¾ cup sour cream 1 tablespoon fresh lime juice, plus wedges for serving ¼ teaspoon plus a pinch chili powder 4 cups shredded red cabbage (from ½ head) 1 (12-ounce) tuna steak (1 inch thick), chilled, cut along the grain into thirds Flaky sea salt and sliced radishes, for serving Directions 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. 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 chili powder. Season with kosher salt. Toss cabbage with 1/4 cup dressing; season with kosher salt and pepper. Heat a small skillet over high. Pat tuna dry; season with salt and remaining chili powder. Swirl remaining oil in skillet; add tuna. 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. Divide tuna evenly among four bowls; serve with rice mixture, slaw, radishes, cilantro, lime wedges, and dressing. Cook's Notes Starting with a cold piece of tuna ensures a nice even sear. Rate it Print