- 1 tablespoon sesame oil
- 1 1/2 pounds fresh ahi (yellowfin) tuna loin
- 1 tablespoon sesame seeds
- 2 avocados, cut into 1/2-inch cubes
- 1/3 cup pomegranate seeds
- 3 scallions, finely chopped
- 1/4 cup ponzu sauce (citrus soy-based sauce)
- 1 small bunch cilantro, finely chopped
- 1 Thai chile pepper, finely chopped
- 1 1/2 cups cooked brown rice
- Heat sesame oil in a large skillet over medium-high heat. Add tuna; cook until browned, about 2 minutes per side. Remove skillet and slice into 1/2-inch cubes.
- Place sesame seeds in a small skillet over medium-low heat; toast, tossing occasionally, until lightly browned, about 5 minutes. Remove from heat.
- Combine tuna, sesame seeds, avocados, pomegranate seeds, scallions, ponzu sauce, cilantro, and Thai chile pepper in a large bowl.
- Divide brown rice among 4 serving bowls. Top with tuna mixture.