Ahi Poke Bowl
September 30, 2016 | Serves 2
- 1/2 Cup of Quinoa (85g)
- 1 Cup of Stock (250ml)
- 300g of Sushi Grade Tuna
- 3-4 Spring Onions
- 3 Tablespoons of Tamari
- 1 Teaspoon of Sesame Oil
- 1 Teaspoon of Fresh Ginger, Grated
- 2 Tablespoons of Sesame Seeds
- 1 Avocado
Optional Extras: cucumber, pickled ginger, nori, radishes etc
This is one of my favourite dinners. The tuna is my mom’s recipe and I’ve just added it to a bowl with loads of gorgeous extras. It’s so refreshing and light and packed with protein. Buy the highest quality, freshest tuna you can afford- it’s so worth it. You can also use salmon instead if you prefer, but tuna is the classic.
Add the stock and quinoa to a pot on medium heat. Pop the lid on and cook for about 10 minutes until most of the visible liquid has been absorbed and air pockets are forming. Remove it from the heat, fluff it with a fork and pop the lid back on. Set aside.
Cut the tuna into small ½ inch cubes. Thinly slice the spring onions and add them to a medium sized bowl with the tuna. Add in the tamari, sesame oil and grated ginger and toss well. Cover and refrigerate.
Toast the sesame seeds in a pan on medium heat until lightly golden. When they’ve cooled, add them to the bowl with the tuna and toss well.
Add some of the warm quinoa to each bowl with half a sliced avocado, the tuna and any additional extras.