Tuna Tataki Bowl

Tuna Tataki Bowl
Makes 4
Prep 10 m
Cook 15 m
Grill 4 m



  1. 1 of 5 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.
  2. 2 of 5 Place seaweed in a bowl and cover with 2 inches water. Let stand at least 5 minutes, until using.
  3. 3 of 5 In another bowl, whisk mayonnaise, sriracha, 1 tbsp water, 1 tsp oil and the vinegar until smooth.
  4. 4 of 5 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.
  5. 5 of 5 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 Information for Tuna Tataki Bowl
Servings Per Recipe: 4
Per Serving: 530 kcal cal., 8 g fiber, 40 g carb., 4 g sat. fat, 26 g Fat, total, 35 g pro., 8 g sugar, 930 mg sodium