Sesame-Crusted Ahi Tuna with Asian Quinoa & Spicy Sriracha Aioli

SERVES 2

Sesame-Crusted Ahi Tuna

• 2 ahi tuna steaks (5–6 oz each)
• 2 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 2 tsp soy sauce
• 1 tbsp avocado oil, for searing

Asian Quinoa Salad

• ½ cup uncooked quinoa
• 1 cup water or vegetable/chicken broth
• ½ cup shelled edamame
• ½ red bell pepper, finely diced
• ½ cup shredded carrots
• 2 green onions, thinly sliced
• 2 tbsp fresh cilantro, chopped

Sesame Ginger Dressing

• 1½ tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp avocado oil
• 1½ tsp sesame oil
• 1½ tsp honey
• 1½ tsp fresh lime juice
• ½ tsp freshly grated ginger
• 1 small garlic clove, minced

Spicy Sriracha Mayo

• 2 tbsp mayonnaise
• 1–2 tsp sriracha, depending on spice preference
• ½ tsp soy sauce
• Water, as needed to thin

Garnish & Serving

• 1 avocado, sliced
• Microgreens

Prepare the Asian Quinoa Salad

1. Rinse quinoa under cold water. Add quinoa and broth or water to a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes, or until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool. Can also use rice cooker.

2. While the quinoa cooks, prepare the vegetables. Finely dice the red bell pepper, shred the carrots, and thinly slice the green onions and chop cilantro. Cook the edamame according to package directions and allow to cool.

3. In a small bowl, whisk together the soy sauce, rice vinegar, avocado oil, sesame oil, honey, lime juice, grated ginger, and minced garlic until well combined.

4. In a large mixing bowl, combine the cooled quinoa, edamame, red bell pepper, carrots, green onions, and cilantro. Pour the sesame ginger dressing over the salad and toss until evenly coated. Set aside or refrigerate until ready to serve.

Prepare the Spicy Sriracha Mayo

5. In a small bowl, whisk together mayonnaise, sriracha, and soy sauce. Gradually add a small amount of water until the sauce reaches a smooth, drizzle able consistency. Set aside.

Prepare the Sesame-Crusted Ahi Tuna

6. Pat the tuna steaks completely dry with paper towels. Lightly brush each steak with soy sauce.

7. Combine the white and black sesame seeds on a shallow plate. Press each tuna steak into the sesame seeds, coating all sides evenly.

8. Heat avocado oil in a skillet over medium-high heat until hot and shimmering.

9. Carefully place the tuna steaks into the skillet and sear for approximately 45–60 seconds per side for a rare center, depending on thickness. The sesame crust should be lightly toasted and golden.

10. Remove the tuna from the skillet and let rest for 2–3 minutes. Using a sharp knife, slice against the grain into even ¼-inch slices.

Assemble the Bowls

11. Divide the Asian quinoa salad evenly between two shallow bowls.

12. Arrange the sliced sesame-crusted ahi tuna over the quinoa, slightly overlapping the slices.

13. Thinly slice the avocado and fan it alongside the tuna.

14. Drizzle the spicy sriracha mayo over the tuna and avocado. Finish with fresh microgreens and serve.