Lemongrass Tuna - Group Bowl Recipe
Serves up to 10. It starts with a pan next to our rice & quinoa blend for your base. Next is our line-caught tuna sliced in a pan with all your fixings, which include shredded carrot, diced cucumber, pickled onion, jalapeno, and cilantro. Then, finish off with a dollop of our lemongrass aioli, a drizzle of chili vinegar, a sprinkle of toasted peanuts, and a fresh lemon wedge that is served on the side.
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Ingredients
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Base
Tuna and Vegetables
Lemongrass Aioli
Finishing Touches
Method
Prepare the Base
- 1
Cook the Rice & Quinoa Blend
In a large pot, combine the rice and quinoa blend with water according to the package instructions. Bring to a boil, then reduce heat, cover, and simmer until fully cooked. This should take about 20 minutes.
Prepare the Tuna and Vegetables
- 2
- 3
- 4
Pickle the Onions (if not pre-pickled)
If you need to pickle the onions, thinly slice them and soak in a mixture of equal parts vinegar and water for at least 30 minutes. Drain before serving.
Make the Lemongrass Aioli
- 5
Combine Aioli Ingredients
In a bowl, mix together mayonnaise, lemongrass paste, minced garlic, and lemon juice until well combined. Adjust seasoning to taste.
Assemble the Bowl
- 6
Build Your Bowl
In a large serving bowl, create a base layer of the rice and quinoa blend. Top with the sliced tuna, shredded carrots, diced cucumber, pickled onions, jalapenos, and cilantro.
- 7
Finish with Aioli and Toppings
Drizzle the lemongrass aioli over the top, followed by a drizzle of chili vinegar. Sprinkle toasted peanuts on top and garnish with fresh lemon wedges on the side.
