Ahi Tuna Salad (Japanese Poke Bowl)

Name: Ahi Tuna Salad (Japanese Poke Bowl)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 serving
Ingredients: 1 large red onion; 1 cup rice wine vinegar; 1 lb fresh ahi tuna steak filets; 1 tbsp soy sauce; 1/2 tsp sesame seeds; 1 1/2 cups uncooked quinoa; 1 1/2 cups bell pepper; 2 green onions; 1/4 cup chopped cilantro; 1 avocado; 1 Mango; 1/4 cup fresh lime juice; 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; 1 tbsp sesame seeds; 1 head butter lettuce

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
8
Calories
352 kcal
Course
Main Course, Salad
Cuisine
Asian, Japanese

Ahi Tuna Salad (Japanese Poke Bowl)

Chad Dorsey

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Make ahi tuna salad for dinner! This healthy recipe is a Japanese poke bowl with quinoa, mango, avocado, veggies and honey lime vinaigrette.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 352kcal (18%) Carbohydrates 36g (12%) Protein 20g (40%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 22mg (7%) Sodium 200mg (8%) Potassium 653mg (19%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 3176IU (64%) Vitamin C 53mg (59%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 352 kcal

% Daily Value*

Calories	352kcal	18%
Carbohydrates	36g	12%
Protein	20g	40%
Fat	14g	22%
Saturated Fat	2g	10%
Cholesterol	22mg	7%
Sodium	200mg	8%
Potassium	653mg	14%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	3176IU	64%
Vitamin C	53mg	59%
Calcium	56mg	6%
Iron	3mg	17%