Ahi Tuna Bowl Recipe
Seared tuna served over Korean quinoa, cabbage, avocado, green onion, shredded carrots, and cucumber, topped with a honey bourbon glaze.
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Ingredients
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Ahi Tuna
Korean Quinoa
Vegetables
Honey Bourbon Glaze
Method
Prepare Korean Quinoa
- 1
Rinse the Quinoa
Rinse 1 cup of quinoa under cold water to remove any bitterness.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all the water is absorbed.
- 3
Flavor the Quinoa
Once cooked, fluff the quinoa with a fork and stir in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, minced garlic, and minced ginger. Set aside.
Prepare Vegetables
- 4
Slice the Vegetables
While the quinoa is cooking, slice the avocado, green onions, and cucumber. Shred the carrots and set all vegetables aside.
Make Honey Bourbon Glaze
- 5
Combine Ingredients
In a small saucepan over medium heat, mix together 1 tablespoon of honey, 1 tablespoon of bourbon, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of water.
- 6
Thicken the Glaze
Bring the mixture to a simmer, stirring constantly until it thickens, about 2-3 minutes. Remove from heat and set aside.
Cook Ahi Tuna
- 7
Season the Tuna
Pat the ahi tuna steaks dry with paper towels. Rub both sides with olive oil, salt, and black pepper.
- 8
Sear the Tuna
Heat a skillet over high heat. Once hot, add the tuna steaks and sear for 1-2 minutes on each side, or until a crust forms but the center remains rare.
- 9
Sprinkle with Sesame Seeds
Remove the tuna from heat and sprinkle sesame seeds on both sides. Let rest for a minute before slicing.
Assemble the Bowl
- 10
Layer Ingredients
In a bowl, start with a base of Korean quinoa. Arrange the seared tuna slices on top, followed by the shredded cabbage, sliced avocado, green onions, carrots, and cucumber.
- 11