Seared Ahi Tuna Bowl

Seared Ahi Tuna Bowl

Seared Ahi Tuna Bowl

15 mins
30 mins

This recipe will have you diving right in, again and again. Loaded with sesame-crusted tuna, sweet grilled pineapple, a punch of umami, and the satisfying crunch of fresh veggies—this isn't just an incredible dish, it’s a thing of beauty.


This recipe was created by our partners, Sarah and Zach of,  on our Char‑Broil® Vibe™ 535 Gas Grill with Griddle, but you can make it on any grill or griddle.


For the Seared Tuna Bowls

  • 1 pineapple, sliced into rings
  • 2 ahi tuna steaks, 6 ounces each
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/2 tablespoon mirin
  • 1/2 tablespoon honey
  • 1/4 cup sesame seeds
  • 2 tablespoon canola oil, divided
  • 5 radishes, thinly sliced
  • 1 cucumber, sliced into batons
  • 1 avocado, cubed
  • 5 ounced edamame, cubed
  • > pickled ginger
  • 1 cup sushi rice
  • 1 1/4 cup water
  • 2 1/2 tablespoon rice wine vinegar
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup mayo
  • 1/8 cup chili sauce
  • 2 tablespoon Sriracha
  • > Sesame ginger dressing


Step 1 Of 17
Add the sushi rice and water to a small pot. Place over high heat and bring to a boil.
When the water begins boiling, turn the heat to low and cover with a lid, allowing the rice to simmer for 20 to 25 minutes.
Remove from heat. Combine the rice with rice wine vinegar, sugar, and salt to the rice and place in the refrigerator to cool.
While rice is cooking, preheat both sides of your <a href="" target="_blank">Char‑Broil® Vibe™ 535 Gas Grill with Griddle</a> on medium-high.
In a small bowl, combine soy sauce, sesame oil, mirin, and honey.
Spread sesame seeds out evenly on a plate.
Dip the tuna steaks in half of the soy sauce mixture and coat the tuna steaks with the sesame seeds, covering all sides. Set aside.
Turn the grill to high and brush the grates with canola oil.
Place the pineapple rings on the hot grate and grill both sides until tender and caramelized. Remove from heat and set aside.
Coat the griddle with canola oil and place the tuna steaks directly on the griddle.
Cook for 30 seconds on both sides and sear the edges, about 5 seconds on each.
Remove the steaks from the griddle and let the meat rest for 1-2 minutes.
Slice the tuna into ¼ inch pieces and set aside.
In a small bowl, combine the mayo, chili sauce, and Sriracha. Set aside.
Build the bowls, starting with the rice. Top with avocado, cucumber, radish, pineapple, edamame, and pickled ginger.
Drizzle with sesame ginger dressing and sweet chili sauce, then top each bowl with sliced tuna.
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