This is a delicious bowl of beautiful colour and health!


Mango Chimichurri

1 mango diced

1/2 cup fresh coriander chopped

1 chilli pepper seeded + chopped

1 clove garlic minced or grated

1/4 cup low sodium soy sauce plus more for serving

1/4 cup rice vinegar

1/4 cup toasted sesame oil

juice of 1 lime


1/2 cup tahini

2 tablespoons sriracha

450 grams sushi grade tuna

1/4 cup black or white sesame seeds

2 teaspoons sesame oil

2-3 cups cooked brown rice

1 cucumber cut into matchsticks

4 radishes sliced

1 avocado sliced

4 thinly sliced or crumbled nori sheets


Mango Chimichurri

In a bowl, combine the mango, coriander, chilli pepper, garlic, soy sauce, rice vinegar, toasted sesame oil and lime juice. Keep stored in the fridge for up to 1 week.


  1. In a small bowl, stir together the tahini and sriracha. Add water, 1 tablespoon at a time, until the sauce is smooth and pourable. Cover with plastic wrap and set aside.
  2. Place the tuna on a clean surface and press the sesame seeds gently onto each side of the tuna to adhere.
  3. Heat a large skillet over high heat. Add the sesame oil and when the oil shimmers, add the tuna. Sear the tuna for 1 minute per side. Remove the tuna from the skillet. Let cool slightly, then slice thinly.
  4. To assemble. Divide the rice among bowls and top with sliced tuna, cucumber, carrots, radishes, avocado, and nori. Serve with the spicy sriracha sauce and the mango chimichurri.

Recipe and image provided via


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