Quinoa Ahi Tuna Bowl

by | Feb 24, 2023 | 0 comments

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Homemade tuna poke with spicy Serrano honey and sesame tuna, steamed quinoa (rather than rice) with all the best toppings and yogurt as a great alternative for the sauce.

Each bowl is as flavourful as it is colourful.

A great family dinner, any night of the week.

Prep Time30 minsCook Time15 minsTotal Time45 mins
 2 tbsp Infusion Premium Foods soy sauceGluten-Free, Low Sodium, No Sugar - LOCAL
 1 tsp Olive the Best Serrano Honey Vinegar
 1 tsp Olive the Best Japanese Roasted Sesame oil
 1 tsp black sesame seeds, plus more for garnish
 1 lb sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
 3 scallions, thinly sliced
Salad
 6 cups organic mixed spring greens
 1 English cucumber cut into 1'" dice
 1 avocado
Spicy Baklouti Miso Dressing
 1 tbsp yellow miso (rounded tablespoon)
 2 tbsp Olive the Best Honey Ginger White Balsamic
 2 tbsp Olive the Best Baklouti Olive Oil
 1 tbsp Olive the Best Garlic Olive Oil
 1 tsp Olive the Best Japanese Roasted Sesame oil
 1 tbsp plain yogurt
For serving
 4 cups cooked quinoa cooled to room temperature
 Pickled ginger, optional
 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional
1

Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.

2

Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat.

3

Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.

4

Meanwhile, make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.

5

Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing.

6

Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl.

7

Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad.

8

Place equal portions of the tuna on top of the greens.

9

Place cut up nori strips atop salads and serve immediately.

Ingredients

 2 tbsp Infusion Premium Foods soy sauceGluten-Free, Low Sodium, No Sugar - LOCAL
 1 tsp Olive the Best Serrano Honey Vinegar
 1 tsp Olive the Best Japanese Roasted Sesame oil
 1 tsp black sesame seeds, plus more for garnish
 1 lb sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
 3 scallions, thinly sliced
Salad
 6 cups organic mixed spring greens
 1 English cucumber cut into 1'" dice
 1 avocado
Spicy Baklouti Miso Dressing
 1 tbsp yellow miso (rounded tablespoon)
 2 tbsp Olive the Best Honey Ginger White Balsamic
 2 tbsp Olive the Best Baklouti Olive Oil
 1 tbsp Olive the Best Garlic Olive Oil
 1 tsp Olive the Best Japanese Roasted Sesame oil
 1 tbsp plain yogurt
For serving
 4 cups cooked quinoa cooled to room temperature
 Pickled ginger, optional
 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

Directions

1

Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.

2

Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat.

3

Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.

4

Meanwhile, make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.

5

Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing.

6

Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl.

7

Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad.

8

Place equal portions of the tuna on top of the greens.

9

Place cut up nori strips atop salads and serve immediately.

Notes

Quinoa Ahi Tuna Bowl
IngredientsDirections

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