Tuna & Avocado Rice Bowls

2 tbsp Reduced Sodium Dale's

1.50 Yellowfin tuna (2 large tuna steaks, about 1 1/2" thick), portioned into 4 rectangular filets

2 tbsp lime juice, divided

1 tbsp vegetable oil

2 tbsp Sriracha sauce

1 cup shredded carrots

1 red chile or jalapeño, thinly slicked cross-wise (optional)

0.25 cup mayonnaise

1 avocado, peeled and quartered

0.25 cup cilantro leaves, loosely packed

2 tbsp toasted sesame seeds

4 cooked rice

Prepare the rice according to package directions, then cover and hold warm.

In a small bowl, whisk together the Reduced Sodium Dale’s seasoning and 1 tablespoon lime juice.

Brush each side of the tuna with the mixture and let rest for 5 minutes.

Heat a nonstick skillet over medium-high heat, then add vegetable oil.

Add the tuna steaks and cook one minute on each of the four long sides.

Remove from the pan and let rest on the cutting board for 5 minutes.

In a small bowl, whisk the remaining 1 tablespoon lime juice, mayonnaise, and sriracha.

Divide the rice among the four plates.

Slice the tuna into 1/2” slices and place over the rice.

Top each bowl with carrots, red chile, spicy mayo, cilantro and sesame seeds.