Sometimes when I'm eating out, I love to get an ahi tuna salad or even a bowl (I love Poke!) - I personally just think that ahi tuna looks really cool (and also tastes really good!) So, I wanted to make my own at home!
I was kind of intimidated at first to attempt it, because it always looks so difficult, but it turns out that it was super easy! Now I can't take all the credit.... my boyfriend actually made it (because he usually takes over the protein parts of meals when we cook together), but I definitely had the idea (even if he won't admit it). He gets mad at me when I don't provide proper credit, so I just want to make sure I did.
This recipe though is super easy to make and you can add in or exchange any vegetables that you want as a side!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: 2 servings
Ingredients:
2 wild, caught ahi tuna filets (we bought ours at Sprouts) -- (optional - remove as a vegan or vegetarian option)
1 cup quinoa
2 cups chopped spinach
1 1/2 cups chopped asparagus
1 1/2 cups chopped mushrooms
1 1/2 cups chopped broccoli
2 shaved carrot sticks
1 avocado
salt + pepper
extra virgin olive oil
Directions:
For the quinoa, place 2 cups of water and 1 cup of quinoa into a pot and boil on medium heat until all water has been absorbed.
For the tuna, lather with extra virgin olive oil (and s + p), and place in a medium skillet. Cook on each side for 2.5 minutes (or until desired texture).
Chop up all vegetables (except the spinach and carrots) and saute in a pan with some extra virgin olive oil for about 5 minutes until cooked.
Prepare a large bowl by placing a bed of spinach at the bottom, then adding the assorted vegetables, raw carrot shavings, avocado, and one cooked ahi tuna steak on top (chop up into small chunks to make it easier to eat). Add more vegetables if you want to increase quantity.
Top off with more salt + pepper, as well as olive oil and Primal Kitchen Foods dressing!
Enjoy!
xoxo,
Kell