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Ahi Tuna Poke Bowl With Ginger Miso Dressing
Ahi Tuna Poke Bowl With Ginger Miso Dressing
Posted on April 28, 2017 at 10:16 AM
Makes a great light meal for four or serves six as a small salad.
Clean Eating Cold Creamy Digestive Health Easy Fall Fast Gluten-Free Healthy Heart Healthy High-Fiber Japanese Less Than 1 Hour Light Low-Calorie Low-Carb Low-Fat Low-Glycemic No cook No Shellfish No Tree Nuts Nut-Free Pescetarian Raw Salad Savory Sophisticated Spring Summer Sweet Wellness Winter
4 cups Cooked Quinoa, cooked according to package, cooled to room temperature
Step 1 Prepare four cups of quinoa according to package directions. Set aside and allow to fully cool to room temperature.
2 tablespoons Tamari Soy Sauce
1 teaspoon VSOP Serrano Honey Vinegar
1 teaspoon VSOP Toasted Sesame Oil
1 teaspoon Black Sesame Seeds
3 whole Scallion, thinly sliced
1 pound Ahi Tuna, sushi grade ahi tuna or wild salmon, cut into 1 inch cubes
Step 2 Prepare the tuna marinade by placing all of the marinade ingredients into a bowl and whisking to combine. Add the cut up Ahi Tuna and toss to coat. Refrigerate the tuna while preparing the rest of the recipe or up to 20 minutes.
1 tablespoon Miso Paste, heaping tablespoon
2 tablespoons VSOP Honey Ginger Aged White Balsamic Vinegar
2 tablespoons VSOP Persian Lime Extra Virgin Olive Oil
1 tablespoon VSOP Organic Garlic Extra Virgin Olive Oil
1 teaspoon VSOP Toasted Sesame Oil
2 tablespoons Plain Yogurt, unsweetened
Step 3 Make the Miso Dressing by adding all of the dressing ingredients into a blender or bowl of a food processor. Process on high until the mixture is fully blended and creamy. Taste and season with salt and/or pepper if necessary. Set aside.
6 cups Spring Mix Salad
1 medium English Cucumber, sliced
1 large Haas Avocado, diced
1 pinch Pickled Ginger, optional
4 small Nori (Dried Seaweed), cut up for garnish (optional)
Step 4 Just before serving; in a large bowl toss 6 cups of mixed spring greens with 4-6 tablespoons of Miso Dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed salad greens on top of the quinoa. Divide the diced avocado and sliced cucumber between the bowls. Place equal portions of tuna on top of each bowl. Garnish with pickled ginger and nori, if using, and serve immediately. ENJOY!
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