Add basmati rice and water into a medium saucepan Place over a medium-high heat and bring to a boil Cook over a low heat for 15 minutes Remove from the heat and set aside
Add mayonnaise, chipotle paste and juice of 1 lime into a small bowl Mix to combine and set aside
Add finely grated ginger, light soy sauce, cider vinegar and sugar into a clean small bowl Mix to combine and set aside
Assemble the Food Processor bowl and fit the Thin slicing disc Slice courgette on speed Min into the food processor bowl using the pusher Transfer the sliced courgette to a plate
Slice red cabbage on speed Min into the food processor bowl using the pusher Transfer the sliced red cabbage to the plate
Slice radishes on speed Min into the food processor bowl using the pusher Transfer the sliced radishes to the plate
Remove the Thin slicing disc and fit the Thick slicing disc Slice carrots on speed Min into the food processor bowl using the pusher Transfer the sliced carrots to the plate Drizzle the sliced vegetables with the juice of 1 lime
Add black and white sesame seeds to a clean plate and mix until combined Add tuna steaks to the plate and press each side into the sesame seeds until coated Place a large frying pan over a high heat Add oil into the pan and heat until hot Transfer tuna steaks into the hot pan Cook over a high heat for 30 seconds on each side or until medium rare Remove from the heat and let rest
Divide rice between serving bowls Arrange sliced cabbage, carrots, radishes, courgette, edamame beans and slices of avocado in individual portions Slice tuna steaks and place in the serving bowls Decorate with fresh mint leaves Drizzle ginger dressing over the vegetables Drizzle chipotle mayo over the tuna steaks
Serve
