Donna Hay’s tuna & edamame brown rice bowl recipe

Save time and boost energy with this light recipe from Donna Hay’s latest Fresh and Light magazine, which combines nutritious brown rice with high protein tuna and edamame beans.

Donna Hay’s tuna and edamame brown rice bowl with chilli soy dressing

Serves 2


½ cup (100g) brown rice

¾ cup (180ml) water

⅓ cup (50g) sesame seeds

sea salt and cracked black pepper

1 x 300g tuna steak, trimmed

1 teaspoon extra virgin olive oil

1 avocado, cut into wedges

1 Lebanese cucumber, cut into matchsticks

½ cup (130g) frozen edamame beans, thawed

1 green onion (scallion), thinly sliced

½ cup coriander (cilantro) leaves

1 sheet nori (dried seaweed), shredded

Chilli soy dressing

2 tablespoons mirin (Japanese rice wine)

2 teaspoons soy sauce

1 long red chilli, seeded and finely chopped

1 green onion (scallion), thinly sliced


  1. Place the rice and water in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce heat to low. Cook for 25 minutes, remove from the heat, and stand, covered, for 10 minutes or until cooked through. Allow to cool slightly.
  2. Place the sesame seeds, salt and pepper on a plate and mix to combine. Roll the tuna in the mixture to coat all sides. Heat the oil in a medium frying pan over high heat. Add the tuna and cook for 30 seconds on each side or until the sesame seeds are just golden. Remove from the heat and thinly slice. Set aside.
  3. To make the dressing, place the mirin, soy sauce, chilli and onion in bowl and stir to combine. Divide the rice between 2 bowls, top with the tuna, avocado, cucumber, edamame, onion, coriander and nori. Drizzle with the dressing to serve.

Donna Hay Cover

Buy the magazine now → Donna Hay Fresh and Light, $9.99

Donna Hay’s newest edition of Fresh and Light is jam packed with over 80 healthy recipes. From nutrient rich salads, low-carb dinner options, delectable raw desserts to superfood smoothies, there is something for everyone.