Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Ahi Tuna Marinade

2 tbsp soy sauce

1 tsp honey vinegar

1 tsp roasted sesame oil

1 tsp sesame seeds, plus garnish

1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1/2" cubed

2-3 scallions, thinly sliced

Spicy Baklouti-Miso Dressing

1 rounded tbsp yellow miso

2 tbsp honey ginger white balsamic

2 tbsp Baklouti olive oil

1 tbsp garlic olive oil

1 tsp dark sesame oil

2 tbsp plain yogurt

Salad

6 cups organic mixed spring greens

1 medium English cucumber, 1/2” cubed

1 large avocado, diced

For Serving

4 cups cooked brown rice or quinoa, cooled to room temperature

4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

Prepare 4 cups cooked brown rice or quinoa. Set aside and allow to fully cool to room temperature.

Prepare the tuna marinade by placing all ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe.

Make the miso dressing by adding all ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.

Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing.

Compose the bowl by adding 1 cup of rice or quinoa to the bottom of each bowl. Add a mound of dressed mixed greens on top, as well as the cut up avocado and cucumber. Place equal portions of the tuna on top of the greens. Place cut up nori strips on top of the salads and serve immediately.

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Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing