Blackened tuna bowls with chili-lime slaw and cilantro-lime rice from The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes (page 57) by Alex Snodgrass

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Notes about this recipe

  • crandall57 on February 23, 2026

    This is a great dish. I didn’t add mayo to the slaw, as we like it with a little avocado oil instead. I used red cabbage for the slaw, as that’s what we had on hand. I used brown basmati rice, rinsed it before cooking, and cooked it longer than I would have cooked the white rice. The blackened tuna had a nice spice to it and we grilled it, instead of pan searing it. It all went together perfectly with the store-bought pico de gallo. Next time, I will try a different pico de gallo (I bought mine in Publix), or make my own. We will make this again.

  • ckpeters on February 01, 2024

    Nice weeknight dinner. The slaw was excellent. Used sauteed cauliflower rice spiced with the suggestions for the cilantro-lime rice.

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