Tuna Quinoa Bowls

Tuna Quinoa Bowls

Our Wild Caught Albacore Tuna is sustainably harvested off the Oregon coast and is sashimi-grade quality,  perfect for enjoying raw or lightly seared. Known for its mild flavor and delicate texture, Albacore becomes firm and buttery when cooked. Each loin is skinless, boneless, and about 1 lb, making it easy to prepare for quick weeknight meals.

This Tuna Quinoa Bowl combines wholesome grains, fresh seasonal vegetables, and our creamy Goma Dare sauce for a balanced, nutrient-packed dish. Customize it with your favorite vegetables or whatever’s in your fridge,  this recipe is as flexible as it is flavorful.

 
[[ recipeID=recipe-8lkscf1yj, title=Tuna Quinoa Bowls ]]

AUTHOR PROFILE

Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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Tuna Quinoa Bowls

This vibrant quinoa bowl features our sashimi-grade wild Albacore tuna from Oregon, topped with seasonal vegetables and creamy Goma Dare sauce. A quick, heart-healthy meal packed with protein and omega-3s.

  • Cook Time: 15 mins

Ingredients

Instructions

Ingredients

Ingredients for Bowl Accompaniments

  • 1 mango, small diced
  • 1 English cucumber, julianne
  • Red cabbage, shredded
  • 3 scallions, thinly sliced
  • 2 red peppers, small diced
  • 1 bunch of cilantro, chopped
  • 1 lime, wedges
  • Black and white sesame seeds

For Quinoa

  • 1 small onion, small diced
  • 3 cloves of garlic, minced
  • 1 cup quinoa
  • 2 cups water

For Goma Dare Sauce

  • 3 tablespoons of tahini
  • 2 tabespoons miso
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 2 teaspoons fish sauce

Instructions

For Bowl Accompaniments

  1. Cut all the accompaniments and place aside

For Quinoa

  1. In a small sauce pot cook onions and garlic in olive oil until translucent
  2. Add 1 cup of quinoa and stir
  3. Add 2 cups of water
  4. Bring to boil and turn down to simmer and cook for 15 minutes
  5. Place in bowl or pan to cool in fridge

For Tuna

  1. Partially defrost the tuna, when it is soft enough for a knife to cut through it break down the tuna loin. For raw tuna: Dice tuna into small/medium sized pieces season with salt and sesame seed. For cooked tuna: Cut tuna into 4 portions season with salt and sesame seeds, sear for a minute on each side.

Bowl Assembly

  1. Place portion of quinoa in bowl then start layering the accompaniments on top of quinoa. Drizzle Goma dare sauce on top and sprinkle with sesame seeds for garnish.
  2. Serve promptly and enjoy!