2 tbsp soy sauce (Tamari if possible)
1 tsp D’Avolio Honey Ginger White Balsamic
1 tsp D’Avolio Roasted Sesame Oil
1 tsp black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1 ” cubes
2-3 scallions, thinly sliced
6 cups mixed spring greens
1 medium English cucumber cut into 1″ discs
1 large avocado
1 rounded tbsp yellow miso
2 tbsp D’Avolio Honey Ginger White Balsamic
2 tbsp D’Avolio Baklouti Green Chili Olive Oil
1 tbsp D’Avolio Garlic Olive Oil
1 tsp dark sesame oil
2 tbsp plain yogurt
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted, dried seaweed snacks (nori) cut up for garnish, optional
Prepare 4 cups of cooked quinoa, set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all the 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 Baklouti-Miso Dressing by adding all the 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 Baklouti-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. Place cut up nori strips atop salads and serve immediately.
