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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.

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

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
    Cup of Yum
  1. 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.
  2. 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.
  3. To a large salad bowl, add bell peppers, pickled red onion, green onions and cilantro.
  4. Toss cubes of ahi in a bowl with soy sauce, a few slices of pickled onion and sesame seeds. Set aside.
Honey Lime Vinaigrette
  1. In small bowl, whisk together lime juice, vinegar, oil, horseradish sauce, and honey. Season with kosher salt and fresh cracked black pepper.
  2. 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.
  3. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.