Tuna Recipe

Prepare Tuna

Pat the tuna dry with paper towels. Trim any connective tissue and cut the block into 1/2-inch cubes if using as a salad topping, or into 1/2- to 3/4-inch wide slices if you prefer sashimi-style for the quinoa bowl.

Make Marinade

In a non-reactive bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, lime juice, salt, and black pepper until the honey dissolves and ingredients are combined.

Marinate Tuna

Place the cut tuna in the bowl with the marinade and gently toss to coat. Sprinkle in the sliced green onion and toasted sesame seeds, then cover and refrigerate for 10–20 minutes. (Short marination maintains a fresh, sashimi-like texture; do not exceed 30 minutes for best texture.)

Optional Sear

If you prefer seared tuna: heat a skillet over high heat and add 1 tsp olive oil. When shimmering, remove tuna from marinade (reserve marinade), sear cubes or slices 10–20 seconds per side for rare (longer for more done), then immediately transfer to a plate to rest 1–2 minutes. Slice if needed. If you sear, you can quickly reduce the reserved marinade over medium heat for 1–2 minutes to drizzle.

Assemble Add-on: Place 3–4 oz (half of the marinated portion) of prepared tuna on top of your quinoa bowl. If using cubes, spoon them with some marinade (or reduced marinade) for extra flavor. If using slices, fan them over the quinoa.

Garnish: Top the tuna with microgreens or baby arugula, an additional pinch of toasted sesame seeds or furikake, and a light drizzle of scallion or chili oil if desired. Serve with a lemon or lime wedge on the side.

Storage & Notes: Use remaining tuna within 24 hours. If you marinated but did not sear, leftover marinated raw tuna should be eaten cold and consumed the same day. Leftover cooked/seared tuna can be refrigerated up to 2 days.