Seared Tuna Tataki Quinoa Bowl Recipe

Name: Seared Tuna Tataki Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup thinly sliced red onion; 1/4 cup reduced sodium soy sauce; 3 tablespoons lime juice; 2 tablespoons mirin; 1 tablespoon finely grated ginger; 2 cups water; 1 cup quinoa (rinsed well and can be pre-toasted); 1 lb fresh ahi tuna; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 3 tablespoons canola oil, divided (or other vegetable oil); 1 1/3 cups matchstick-cut carrots; 1 1/3 cups matchstick-cut seeded cucumbers; 4 sheets toasted nori, snipped into 1/2-inch squares

Servings: persons

1 cup thinly sliced red onion
1/4 cup reduced sodium soy sauce
3 tablespoons lime juice
2 tablespoons mirin
1 tablespoon finely grated ginger
2 cups water
1 cup quinoa (rinsed well and can be pre-toasted)
1 lb fresh ahi tuna
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons canola oil, divided (or other vegetable oil)
1 1/3 cups matchstick-cut carrots
1 1/3 cups matchstick-cut seeded cucumbers
4 sheets toasted nori, snipped into 1/2-inch squares

1
Combine onion, soy sauce, lime juice, mirin and ginger in a 7-by-11-inch (or similar-size) baking dish. Set aside to marinate.
2
Bring water to a boil in a medium saucepan. Stir in (rinsed) quinoa. Reduce heat to a simmer, cover and cook until the grains are.
3
tender and reveal their spiraled germ, about 15 minutes. Remove from heat, uncover and fluff.
4
Meanwhile, season tuna on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat.
5
Add tuna and sear for 1 minute on each side for medium-rare. Transfer to a cutting board and cut into 1/2-inch slices.
6
Remove the onions from the marinade with a slotted spoon and reserve; transfer the sliced tuna to the marinade. Gently toss to coat and let sit 5 minutes. Use tongs to transfer the tuna back to the cutting board and cut into cubes.
7
Add the remaining 2 tablespoons oil to the marinade; stir 3 tablespoons of the mixture into the quinoa. Divide the quinoa among 4 shallow bowls and top with equal portions of the tuna, reserved onions, carrot, cucumber and nori. Drizzle with the remaining marinade and serve immediately.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup thinly sliced red onion, 1/4 cup reduced sodium soy sauce, 3 tablespoons lime juice, 2 tablespoons mirin, and more.

Yes, Seared Tuna Tataki Quinoa Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Tuna Tataki Quinoa Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions