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.
Servings: 8
Ingredients
For Pickled Onions
- 1 large red onion sliced very thinly (see Note 1)
- 1 cup rice wine vinegar
Japanese Poke Bowl
- 1 lb fresh ahi tuna steak filets cut into half inch cubes
- 1 tbsp soy sauce
- 1/2 tsp sesame seeds white and/or black
- 1 1/2 cups uncooked quinoa (See Note 2)
- 1 1/2 cups bell pepper any color(s), diced
- 2 green onions sliced
- 1/4 cup chopped cilantro
- 1 avocado pitted and diced
- 1 mango pitted and diced
Salad Dressing
- 1/4 cup fresh lime juice ~3 limes
- 3 tbsp rice wine vinegar
- 3 tbsp sesame oil
- 1 tbsp horseradish sauce
- 2 tbsp honey
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
Optional Ingredients
- 1 tbsp sesame seeds white and/or black, for garnish
- 1 head butter lettuce to line serving bowl
Instructions
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.
Notes
- 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.
Nutrition
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