Go Back Email Link

Salad w/ Tamari Quinoa, Pears, & Ahi Tuna Steaks

This Ahi Tuna Salad consists of ahi tuna steaks, avocados, zucchini, anjou pears, apple cider vinegar, tamari, quinoa, and red leaf lettuce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Salad
Cuisine American, Asian, Latin American
Servings 4 servings

Equipment

  • Rice Cooker
  • Bowl
  • Skillet
  • Stovetop

Ingredients
  

Quinoa

  • 2 jalapeños
  • 1 tbsp. ginger minced
  • 1/8 c. tamari (or soy sauce)
  • 1/8 c. apple cider vinegar
  • 1 ½ c. quinoa
  • 3 c. water

Tuna Steaks

  • 6 oz. tuna steak sushi or sashimi grade (4 for whole recipe)
  • splash high heat oil
  • 3 tbsp. black sesame seeds per steak

Salad

  • 1 batch quinoa
  • 4 ahi tuna steak whole or sliced
  • 1 head red leaf lettuce chopped (or other lettuce of choice)
  • 2 zucchini diced
  • 2 anjou pears diced
  • 2 avocados diced
  • splash tamari (or soy sauce)
  • splash apple cider vinegar
  • dash salt
  • dash pepper

Instructions
 

Cook Quinoa

  • Add all of the ingredients into a rice cooker. I like to start with the larger produce and then add the smaller ingredients. Top with the spices. And then add the quinoa and water.
    This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
  • Press the cook button on the rice cooker. It should take about 45 minutes to cook.
  • When the quinoa is fully cooked, let sit for 10 minutes. Then, fluff with a wooden spoon and serve.

Ahi Tuna Steak

  • If you haven't already, remove the ahi tuna steak from the refrigerator and let rest for about 15 minutes, or until it just about reaches room temperature.
  • Pat the tuna dry with a paper towel to remove any excess moisture. Then, dip the tuna into the tamari marinade. Making sure to rotate it so that all sides are lightly coated.
  • Place the tuna on a plate or other flat surface and coat with black sesame seeds.
    It helps to lay down a layer of sesame seeds and press the tuna lightly into them. Then, rotate and do the same all the way around the fish, until the entire fillet is lightly coated.
    It doesn't have to be perfectly completely coated, but you do want to prevent the fish from touching the skillet directly. So, make sure that it's covered enough to prevent this from happening. Tuna can be seared directly on the skillet, but it will need a much shorter cooking time and may overcook if it isn't coated enough.
  • Add another drop of oil to the skillet and carefully place the ahi tuna steak.
  • Cook for 2 minutes, or until the outer layer has just begun to turn a whiter hue.
  • Flip the fillet and cook another 2 minutes on the other side.
  • Remove from heat and let rest a few minutes.
  • Repeat this process for all of the tuna steaks. This entire recipe will make 4 servings. You can give each person a tuna steak or thinly slice them serve 1/2 a steak per person.
    Otherwise, I tend to cook just enough for myself and then use the rest of the quinoa and lettuce for other dishes. I made this same recipe with Salmon and Scrambled Eggs later in the week!

Salad

  • Set the lettuce, quinoa, and tuna steaks aside.
  • Add the rest of the ingredients to a bowl and mix together.
    You can prepare this up to a day ahead of time to let marinade or even use some of the extra juice to marinade the tuna steak. Although that was entirely too much effort for my day! So, I skipped it here. But a possibility for next time.
  • Arrange quinoa, lettuce, pear salad, and tuna steaks on a plate. Serve immediately.

Tips, Tricks, & Notes