This recipe is sponsored by Orca Bay Seafoods, Inc. | Opinions are my own
PERKS: Get 15% off of Orca Bay products by purchasing online. Use perk code KillingThyme2017 prior to checkout.
I receive commission for purchases made through links in this post.
I don’t know about you, but I just spent an entire week eating my weight in cheese, crackers, and homemade cookies, and I’m done.
I kind of hate myself.
Throughout the holidays, I like to spread my gluttonous wings and fly; on the bright side, after a week of going hard on the cheese and smoked salmon platters, I’m more than ready to jump back onto the healthy train.
I crave it.
I crave the crispness of hydrating cucumbers, the peppery crunch of radishes, and the creamy hunks of avocado.
This colorful and nourishing Grilled Ahi Tuna Bowl With Sesame Ginger Vinaigrette is the *perfect* way to bounce back in order to feel revived after fulfilling those holiday hankerings.
Ahi steaks are easy to find and easy to prepare.
There was a time when I thought a perfectly seared ahi steak could only be enjoyed in a restaurant. (Ugh, imagine?) I had no idea that I could easily find quality ahi at my local supermarket, let alone cook it myself to a melt-in-your-mouth rareness in the comfort of my own kitchen.
I remember buying my first fillet of tuna at the fish counter and returning home full of anxiety.
Would I handle it correctly? Was it safe to eat with a cool pink center? Was I going to give myself worms?
I’m happy to say I survived the trial and came out of it worm-free, and I’ve been confidently searing and devouring ahi steaks at home ever since.
Some people are wary when it comes to eating tuna because of the high mercury content. But as long as you aren’t pregnant, tuna is fine in moderation. It’s rich in protein, minerals, and those beloved omega-3 fatty acids, so treat it as an occasional indulgence. It’s worth the wait, after all.
Check the freezer section of your local supermarket for Orca Bay.
Believe it or not, these fin-tastic ahi steaks aren’t from the fish counter. They’re from Orca Bay Seafoods and can be found in the freezer section of various supermarkets! If you can’t find Orca Bay’s products at your local supermarket, don’t fret. You can purchase them at Orca Bay’s online store and get 15% off by using my perk code (KillingThyme2017) on any $50+ order you make.
If that doesn’t make your fish-eating easier, I don’t know what will.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.
Grilled Ahi Tuna Bowl With Sesame Ginger Vinaigrette
This Grilled Ahi Tuna Bowl With Sesame Ginger Vinaigrette brings together a ton of fresh ingredients for a nourishing bowl you'll crave on the reg.
- 4 oz sustainable ahi tuna steak
- Kosher salt
- Cracked black pepper
- olive oil
- 4.5 oz zucchini noodles about one small zucchini
- 1/4 cup cooked quinoa optional
- 1 carrot sliced thin or shredded
- 6-8 cucumber ribbons or thinly slice half of a cucumber
- 1 radish, thinly sliced
- 1/4 cup ready-to-eat edamame
- 1/2 avocado, sliced
- Soy sauce
- Sesame seeds
- Pomegranate arils
Sesame Ginger Dressing
- 1 TBSP unseasoned rice vinegar
- 2 TBSP extra virgin olive oil
- 1 TBSP sesame oil
- 1/4 cup water
- 1 TBSP white miso paste (optional, but recommended if you have it)
- 2 tsp freshly grated ginger
- 1 clove of garlic, minced
- 1/2 tsp honey
If you're including quinoa, prepare is first. If not, move onto the next step.
Rinse 1 cup of quinoa (*see notes) in a sieve under cool water for about 15-30 seconds. Shake any excess water and add to a saucepan. Add 2 cups of liquid (I always use vegetable broth when cooking quinoa, because it's friggin' tasty), and bring to a boil. Cover, turn the heat to low, and simmer for about 15 minutes or until the quinoa has absorbed all of the liquid and can be fluffed with a fork. Set aside 1/4 cup, and pack up the rest of your quinoa for use later in the week.
While the quinoa cooks, make your dressing.
Sesame Ginger Dressing
Add all of the dressing ingredients into a high-powered blender and blend until the dressing is cohesive. Set aside.
Remove your tuna from the fridge and set it on the counter to come to room temperature. This will ensure an even cook. Since tuna doesn't take long to grill at all, prepare your veggies and get your bowl set up before grilling the tuna. It should go without saying, but don't feel obligated to make your bowl fancy. I had to make mine look pretty, because I had to entice you to come see this recipe 😉
Grilled Ahi Tuna
Bring a charcoal or stove-top cast-iron grill to high heat. Brush the fish with olive oil, and sprinkle with a generous pinch of salt and pepper on each side. Carefully place the steaks onto the grill and grill each side for 2 to 2.5 minutes. The center should be raw, like sushi. If you overcook it, the tuna will be rubbery, dry, and overall unpleasant.
Let the tuna rest for about five minutes, then slice across the grain into 1/2 inch pieces. Lay the tuna over your salad bowl, drizzle with the vinaigrette, and dig in.
*Quinoa: The rule when cooking quinoa is 2 cups of liquid per 1 cup of quinoa. This recipe only calls for 1/4 cup of quinoa, so you could try cooking 1/4 cups of quinoa in 1/2 cup of liquid. I've never done it since I'm always looking for ways to incorporate quinoa into my dishes and salads throughout the week, so cooking an entire cup makes sense. Just note that cooking time may vary a little if you cook only 1/4 quinoa. If you do, let me know how it goes 🙂