Leave it to Jennifer Garner to make clean eating look downright luxurious. Her go-to ahi tuna, brown rice, kale, and avocado bowls are equal parts healthy, satisfying, and fancy without the fuss. The secret, she says, lies in the lemon and garlic-infused olive oil — a simple, aromatic dressing that doubles as a quick marinade and finishing drizzle.
Even if you accidentally overcook the tuna (as Jennifer jokingly admits), this recipe still shines. It’s a feel-good dinner that tastes like something you’d get from your favorite California café — fresh, flavorful, and impossibly easy.
Why Everyone Will Love This Recipe
- Fast and fuss-free: Ready in under 20 minutes.
- Healthy and filling: Packed with lean protein, grains, and greens.
- Restaurant quality: That lemon-garlic oil makes it taste gourmet.
- Versatile: Works beautifully with salmon, shrimp, or tofu.
Ingredients
For the Tuna and Bowls
- 2 ahi tuna steaks, cut in half lengthwise (to make 4 portions)
- 1 cup brown rice, cooked
- 2 cups kale, roughly chopped
- 1 avocado, sliced
- Salt and pepper, to taste
For the Lemon-Garlic Herb Oil
- ¼ cup extra-virgin olive oil
- 1½ tsps grated lemon zest
- 1½ tsps fresh thyme, chopped
- 1 garlic clove, minced
- ¼ tsp red pepper flakes
(Double the oil if you want to use half as a marinade and half as a dressing, just like Jennifer!)
How to Make Jennifer Garner's Tuna Bowl
- In a small saucepan, combine olive oil, lemon zest, thyme, garlic, and red pepper flakes.
Warm over low heat just until fragrant and hot — don’t let the garlic brown. Remove from heat and allow to cool. - Pour half of the cooled herb oil over the tuna steaks, coating evenly. Reserve the other half to drizzle later.
Let the tuna marinate for 10 minutes while you prepare the rest of the bowl ingredients. - Heat a grill pan or skillet over medium-high heat. Sear the tuna for about 1 minute per side, just until browned on the outside but still pink in the center.
Jennifer’s tip: It cooks fast — don’t start doing the dishes! - In a shallow bowl, layer a scoop of brown rice and a handful of chopped kale.
Top with seared tuna, sliced avocado, and a generous drizzle of the reserved lemon-garlic oil.
Finish with a sprinkle of salt and freshly cracked pepper. - Serve immediately while the tuna is warm, and the kale slightly wilts from the heat of the rice.
Jennifer’s verdict? “Yum.”
Cooking Tips
- Use sushi-grade tuna if you prefer it rare or medium-rare.
- Massage the kale with a drizzle of olive oil and lemon juice to make it tender and flavorful.
- Add texture: Top with sesame seeds, roasted almonds, or crispy shallots.
- Meal prep: Make the rice and infused oil ahead of time for even faster assembly.
Frequently Asked Questions
Can I use another fish instead of tuna?
Yes! Try salmon, swordfish, or even shrimp — all pair beautifully with the lemon oil.
What can I use instead of kale?
Swap in spinach, arugula, or mixed greens for a lighter option.
How long can I store the infused oil?
Keep it in an airtight container in the fridge for up to 1 week. Bring to room temperature before using.
Is this recipe gluten-free?
Yes — as long as you use gluten-free soy sauce or skip any added sauces.
Can I make it vegetarian?
Absolutely! Replace the tuna with grilled tofu or tempeh and use the same marinade.
How to Store
Store leftover components (rice, tuna, kale, and oil) separately in airtight containers in the refrigerator for up to 2 days. Drizzle with fresh lemon juice before serving.
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