Quinoa Poke Bowl with Seared Tuna

This Ahi Tuna Poke Bowl is a refreshing and healthy dish packed with vibrant ingredients like seared tuna, quinoa, fresh veggies, and a flavorful poke sauce. It's a great way to enjoy a light yet satisfying meal. Here’s how to make it:

Ingredients:

For the Bowl:

• 1 cup cooked quinoa (red, white, or multicolor)
• 2 (4-6 oz) ahi tuna steaks (1-inch thick)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon avocado oil (or other plant oil)
• ½ mango, sliced into strips
• ½ medium avocado, sliced
• 4 oz shelled edamame, steamed and cooled
• 1-2 mini cucumbers, cut into 1-inch slices
• 2 cups baby spinach (or other greens), chopped
• 1 green onion, sliced thin
• ½ teaspoon furikake (or black sesame seeds)

For the Poke Sauce:

• 2 tablespoons avocado oil (or other plant oil)
• 1 tablespoon rice vinegar
• 2 tablespoons reduced-sodium soy sauce (or coconut aminos)
• 2 teaspoons freshly grated ginger
• 1 teaspoon honey (or maple syrup)

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Instructions:

1. Make the Poke Sauce:

   • In a small bowl, whisk together soy sauce (or coconut aminos), avocado oil, rice vinegar, honey (or maple syrup), freshly grated ginger, and sliced green onion. Set the sauce aside.

2. Prepare the Tuna:

   • Sprinkle ahi tuna steaks with salt and pepper on both sides.
   • Heat a non-stick or well-seasoned cast iron skillet on medium-high heat until hot, then add avocado oil. Sear the tuna steaks for 1 – 1½ minutes per side for medium rare, 30 seconds for very rare, or 2 – 2½ minutes for medium well done.
   • Once seared, immediately transfer the tuna to a plate and let it cool slightly. After cooling, cut the tuna into bite-size cubes.

3. Assemble the Poke Bowl:

   • Start with a base of cooked quinoa in a bowl.
   • Add the edamame, sliced cucumber, and baby spinach (or greens).
   • Top with the cubed seared tuna, sliced mango, and sliced avocado.

4. Finish the Bowl:

   • Sprinkle the bowl with furikake or black sesame seeds for added flavor and texture.
   • Drizzle the poke sauce over the bowl and serve immediately.

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Notes:

• Presentation Tip: For visual appeal, arrange the ingredients in small groups around the bowl. Alternatively, you can mix everything together for a more traditional poke bowl.
• Raw Tuna: If you have sushi-grade tuna, you can skip the searing step and add it raw. Simply marinate it in some of the poke sauce while you prepare the rest of the ingredients.
• Veggie Options: Feel free to add or substitute other veggies like carrots, radishes, or bell peppers for more variety.
• Low-Carb Option: For a low-carb version, substitute quinoa with cauliflower rice and leave out the edamame.

This poke bowl is a delicious and customizable dish that's perfect for lunch or dinner! Enjoy!