Ahi Tuna Salad (Japanese Poke Bowl)
Make ahi tuna salad for dinner! This healthy recipe is a Japanese poke bowl with quinoa, mango, avocado, veggies and honey lime vinaigrette.
- 1 tbsp sesame seeds white and/or black, for garnish
- 1 head butter lettuce to line serving bowl
Pickled Red Onion
Place red onion slices in non-reactive bowl, cover with rice wine vinegar. Cover bowl with plastic wrap and let it sit for at least 15 minutes.
Rinse quinoa with cold water until water runs clear, then drain. Transfer to a saucepan with 2 3/4 cups water and bring to a boil. Reduce heat to simmer and cook for 18 minutes or until all liquid is absorbed. Remove from heat and spread cooked grains on a baking sheet to cool.
To a large salad bowl, add bell peppers, pickled red onion, green onions and cilantro.
Toss cubes of ahi in a bowl with soy sauce, a few slices of pickled onion and sesame seeds. Set aside.
Honey Lime Vinaigrette
In small bowl, whisk together lime juice, vinegar, oil, horseradish sauce, and honey. Season with kosher salt and fresh cracked black pepper.
Add cool quinoa to the large salad bowl. Gently toss in marinated ahi, avocado and mango. Add honey lime vinaigrette on top and mix thoroughly to combine.
Serve with sprig of cilantro and sesame seeds.
- Slice the red onion as thinly as possible. For best results, use a mandoline slicer.
- Either use 1 1/2 cups uncooked quinoa or 1/2 cup each of uncooked quinoa, millet and amaranth, for a total of 1 1/2 cups.
Calories: 352kcal | Carbohydrates: 36g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 200mg | Potassium: 653mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3176IU | Vitamin C: 53mg | Calcium: 56mg | Iron: 3mg