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Tuna Tataki Bowl

Tuna Tataki Bowl

Nutrition Facts
  • cal. (kcal) 530
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Grill: 4 mins
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Ingredients

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  • 1 cup uncooked red quinoa
  • 1/4 cup dried seaweed (wakame)
  • 1/2 cup light mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 pound tuna steaks
  • 1/2 teaspoon salt
  • 1 avocado, peeled, pitted and halved
  • 1 cup shredded carrots
  • 1/2 small cucumber, cut into matchsticks
  • 4 teaspoons toasted sesame seeds

Directions

  1. Heat grill to medium-high. In a small pot, combine quinoa with 2 cups water. Bring to a boil. Reduce heat and simmer 15 minutes, until cooked. Remove from heat.
  2. Place seaweed in a bowl and cover with 2 inches water. Let stand at least 5 minutes, until using.
  3. In another bowl, whisk mayonnaise, sriracha, 1 tbsp water, 1 tsp oil and the vinegar until smooth.
  4. Rub tuna with 2 tsp oil and season with 1/4 tsp salt. Grill 1 to 2 minutes per side, just to sear. Grill avocado 2 minutes per side. Slice tuna and avocado.
  5. Fluff quinoa with a fork and season with 1/4 tsp salt. Divide evenly among 4 bowls, followed by tuna, avocado, seaweed, carrots, cucumber and sesame seeds. Drizzle with dressing.

Nutrition Information for Tuna Tataki Bowl

Servings Per Recipe: 4
PER SERVING: 530 cal., 26 g total fat (4 g sat. fat), 930 mg sodium, 40 g carb. (8 g fiber, 8 g sugars), 35 g pro.