Start by making the sweet soy sauce. Add the soy to a small heavy bottom pan and place over medium high heat. Add the brown sugar, water and star anise. Bring to a boil and stir until the brown sugar dissolves.
Reduce heat to medium and stir occasionally. Continuing cooking for about ten minutes. It will reduce and slightly thicken.
Remove from heat, remove star anise. Add *toasted sesame seeds and sesame oil. Set aside to cool. Store it in a screw top jar in the refrigerator. This will keep for about two weeks.
Peel the mango and dice.
Slice the avocado in half. Remove the pit. Scoop out the flesh and mash together with freshly squeezed lemon. Cover tightly with plastic wrap.
Slice jalapeños and mince cilantro.
For the seared tuna, heat your grill pan or grill on high for five minutes, you want your grill screaming hot.
Brush the tuna steak with Mazola® Corn Oil and lightly salt/pepper each side.
Place the steak(s) on the hot grill for 1 minute 30 seconds side one, flip and grill on side two for another 1 minute 30 seconds. The steak will be perfectly seared on the outside and still pink on the inside.
Remove from the heat and dice into cubes.
Add cooked rice and or salad greens to a bowl.
Add a scoop of avocado and diced mango to each bowl.
Mix the cubed tuna and slivered white onions with about 4-5 tablespoons of sweet soy sauce. Split between the two bowls, pouring the excess sauce over the bowls.
Garnish each poke bowl with chopped cilantro, sliced jalapeños and sesame seeds.