Ingredients: For The Ahi Tuna Marinade
- 2 tablespoons soy sauce (Tamari if possible)
- 1 teaspoon Serrano Honey Vinegar
- 1 teaspoon Japanese Roasted Sesame oil
- 1 teaspoon black sesame seeds, plus more for garnish
- 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes
- 2-3 scallions, thinly sliced
Ingredients: For The Salad
- 6 cups organic mixed spring greens
- 1 medium English cucumber cut into 1′” dice
- 1 large avocado
Ingredients: For The Spicy Baklouti Miso Dressing
- 1 rounded tablespoon yellow miso
- 2 tablespoons honey ginger white balsamic
- 2 tablespoon Baklouti Olive Oil
- 1 tablespoon Garlic Olive Oil
- 1 teaspoon dark sesame oil
- 2 tablespoons plain yogurt
Ingredients: 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
- Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
- Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking.
- Add cut up tuna and toss to coat.
- Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
- 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.
- Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing.
- Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl.
- Add a mound of dressed mixed greens to the top of the quinoa.
- Divide the cut up avocado and cucumber to each salad.
- Place equal portions of the tuna on top of the greens.
- Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad
Re-posted from the Veronica Foods Blog.