Tuna Power Bowl* Recipe
seared bluefin tuna, wild rice & quinoa, garbanzo beans, heirloom tomato, cucumber, champagne vinaigrette
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Ingredients
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Protein
Grains
Legumes
Vegetables
Dressing
Method
Preparation of Ingredients
- 1
Cook Wild Rice and Quinoa
In a medium pot, combine 1 cup of wild rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until tender. In another pot, rinse 1 cup of quinoa under cold water. Combine with 2 cups of water in a separate pot, bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is fluffy and has absorbed the water.
- 2
Prepare Vegetables
While the grains are cooking, dice the heirloom tomato and cucumber. Set aside for serving.
- 3
Rinse Garbanzo Beans
Open the can of garbanzo beans, drain, and rinse them under cold water. Set aside.
Cooking the Tuna
- 4
Making the Dressing
- 5
Prepare Champagne Vinaigrette
In a small bowl, whisk together 3 tablespoons of champagne vinegar, 3 tablespoons of olive oil, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Season with salt and black pepper to taste.
Assembling the Bowl
- 6
Combine Ingredients
In a large bowl, layer the cooked wild rice and quinoa as the base. Top with the diced heirloom tomato, cucumber, and rinsed garbanzo beans. Slice the seared bluefin tuna and place it on top.
- 7
Drizzle Dressing
Finally, drizzle the champagne vinaigrette over the entire bowl and serve immediately.