Ahi Bowl My Way
Servings: 4 (2 cup ea.) • Prep time: 25 min. • Cooking time: 25 min. • Medium
This recipe is a wonderful treat and the flavors are simply exquisite! Ahi Tuna fillets can be quite pricy so sometimes I simply use canned tuna. Not as fancy but it still works! I use 2 cups of water or broth to cook the quinoa, which makes 4 cups of cooked quinoa.
1 tbsp. Ginger root, minced
3 tbsp. Soy sauce or Tamari
1½ tbsp. sesame oil
1 clove of garlic minced
1 tbsp. mirin
1½ tbsp. rice vinegar
½ tsp. red hot chili flakes (or more)
1 tbsp. mixed sesame seeds (I use Eden Shake)
1 cup quinoa
1 watermelon radish or 6 radishes
1 cup of Edamame (frozen)
1 lb. Ahi tuna, sashimi grade
1 oz. sprouts
1 bunch of scallions, chopped
1. Cook the quinoa according to the instructions: In a saucepan over high heat, bring the quinoa and broth to a boil. Reduce the heat and simmer for 15 to 20 minutes. (My secret: I add a little oil to the dry quinoa in the saucepan with salt and pepper and sauté over high heat for a few minutes before adding the broth.)
2. In a small bowl, mix all the ingredients for the sauce. Mix in a few chopped scallions.
3. Slice the watermelon radish or the radishes thinly (you can use a mandolin if you have one). Cut the avocado in slices and add a little lime so it stays fresh and bright green. Chop the scallions.
4. Cut the tuna in small cubes removing any veins that are present.Place the edamame in a small bowl with a tablespoon of water and cook in the microwave on high for 1 minute.
5. In a medium bowl, add the cubed tuna, edamame and half of the sauce. Mix well. Add the rest of the chopped scallions and mix.
6. Present each item in individual bowls - the tuna, cut avocado, radishes, cooked quinoa. Garnish with the sprouts and lime slices. Serve with remaining sauce on the side.