The Vintage Olive

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Quinoa, Ahi-Tuna Poke Bowl with
Spicy Baklouti-Miso Dressing

poke.jpg

Ahi Tuna Marinade:
2 Tbsp soy sauce (Tamari if possible)
1 tsp SERRANO HONEY VINEGAR*
1 tsp TOASTED SESAME SEED OIL*
2 tsp TOASTED SESAME GINGER SEASONING* (more for garnish)                                      
1 lb ahi tuna or wild salmon (sushi grade) cut in 1" cubes
2-3 scallions, thinly sliced

Salad:
6 cups organic mixed spring greens
1 medium English cucumber cut in 1" slices
1 large avocado

Spicy Baklouti Miso Dressing:
1 rounded Tbsp yellow miso
2 Tbsp HONEY GINGER BALSAMIC*
2 Tbsp BAKLOUT OLIVE OIL*
1 Tbsp GARLIC OLIVE OIL*
1 tsp TOASTED SESAME SEED OIL*
2 Tbsp plain yogurt

For serving:
4 cups cooked quinoa, cooled to room temperature
Pickled ginger (optional)
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish



Prepare 4 cups cooked quinoa set aside and let cool to room temperature.

Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.

Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. 

Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Sprinkle cut up nori strips on top and serve immediately. Serves 4 as a light meal or 6 as a small salad.

* Available at The Vintage Olive *

Peppertree Shopping Center
8101B Vaughn Rd . Montgomery, AL
334.260.3700 . Tues-Sat 10AM-6PM . info@thevintageolive.com