Tips to get you started:

• I use Mae Ploy brand sweet chili sauce.

• I get organic edamame from Costco, it comes frozen and is easily microwaved to save time.

• If using a regular cucumber, I recommend removing the peel and seeds. If using an English cucumber the peel and seeds don't need to be removed as they are much more tender/smaller and easier to chew and digest.

Prep time: 20-30 minutes

Cooking time: 30-40 minutes

Serves: 4

Ingredients:

For the marinade/dressing:

2 Tablespoon fresh lime juice

1/4 Cup tamari or soy sauce

1 Tablespoon mirin 

1 Teaspoon pure sesame oil

2-3 Cloves garlic, pressed

1/2 Tablespoon fresh ginger grated

2 Tablespoon sweet chili sauce

1/2 Tablespoon local honey

1/4 Cup water

Black pepper, to taste

Toppings:

1/4 Sheet Sushi Nori, sliced thinly

1/3 Cup green onion, sliced thinly

1/4 Cup toasted sesame seeds

1/2 Cup shelled Edamame

1 Cup cucumber, peeled and sliced

1/2 Cup carrots cut to matchstick size

Protein:

4x 4 oz Tuna steaks

Salt and pepper to taste

Pan spray

Grain:

1 Cup cooked rice of your choice

Part one: Combine all dressing/marinade ingredients in a medium sized bowl and mix well, allow this to sit for about 15 minutes before serving to allow the flavors to combine.

Part two: Using a paper towel, pat tuna steaks dry and season lightly with salt and pepper.

Part three: In a medium sized frying pan, heat pan spray over high heat until hot but not smoking. While using caution to avoid any popping oil, sear the tuna steaks for 2-3 minutes per side. This will yield a medium cook for the fish, the sides will have opaque meat for about 1/4 inch and a cool red center.

Serving suggestion: In a bowl, layer rice, tuna and your toppings, and dress lightly with the marinade/dressing. Reserve any leftover dressing, as long as it hasn't touched any raw ingredients, for another use and refrigerate immediately.

Tiny chefs in the house? They can help:

• Shell the edamame

• Measure ingredients

• Stir the sauce

Nutrition information: Calculations include the total for the marinade, which I expect will yield extra for another use. The nutrition is calculated including cooked black rice as well as the toppings and tuna.

Total Calories: 382

Total Fat: 10 g

Cholesterol: 44 mg

Sodium: 1120 mg

Total Carbohydrates: 36 g

Sugars: 10 g

Protein: 38 g

 The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

*If you choose a medium cook on the fish, please be aware that there are risks to consuming raw or undercooked fish and you assume that risk. More information can be found here: https://www.fda.gov/food/resourcesforyou/consumers/ucm077331.htm