• 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.

  • Place seaweed in a bowl and cover with 2 inches water. Let stand at least 5 minutes, until using.

  • In another bowl, whisk mayonnaise, sriracha, 1 tbsp water, 1 tsp oil and the vinegar until smooth.

  • 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.

  • 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 Facts

530 calories; 26 g total fat; 4 g saturated fat; 930 mg sodium. 40 g carbohydrates; 8 g fiber; 8 g sugar; 35 g protein;