This bowl was inspired by Danielle’s recent trip to Japan, where a few key ingredients can create a subtle yet deeply interesting dish with minimal calories. We’ve made a few adjustments to make it even healthier, and feel free to add any other veggies of your choice to your bowl. Pro tip: When choosing ahi (yellowfin) tuna look for U.S. caught fish (from the Atlantic or the Pacific)—it’s most likely to be sustainably fished. For more information about choosing sustainable seafood, visit seafoodwatch.org.
- 1 cup thinly sliced red onion
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon finely grated ginger
- 2 cups quinoa, cooked
- 1 pound ahi (yellowfin) tuna
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1⅓ cups matchstick-cut carrots
- 1⅓ cups matchstick-cut seeded cucumber
- 4 sheets toasted nori (seaweed), snipped into ½-inch squares
- 4 cups lettuce
- Combine onion, soy sauce, lime juice, vinegar and ginger in a 7-by-11-inch (or similar-size) baking dish. Set aside to marinate.
- Meanwhile, season tuna on both sides with salt and pepper. Spray nonstick cooking spray in a large skillet over high heat. Add tuna and sear for 1 minute on each side for medium-rare. Transfer to a cutting board and cut into ½-inch slices. 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.
- Divide quinoa into 4 bowls (½ cup each). Top with portions of tuna (about 3 oz cooked for each bowl), reserved onions, carrot, cucumber and nori. Drizzle with the remaining marinade and serve immediately.
Nutrition facts (per ½ cup quinoa, 3 oz tuna plus veggies and marinade): 274 calories, 4g fat, 6g fiber, 36g carbs, 22g protein