Seared Tuna Tataki Quinoa Bowl
In this healthy tuna and quinoa recipe, tuna steaks are flash-cooked, sliced, then tossed in a quick, gingery marinade. The tuna, vegetables and seaweed get dressed with some of the flavor-packed tataki marinade and served over protein-rich quinoa.
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. It will keep for several months in the refrigerator.
An equal portion of sherry or white wine with a pinch of sugar can be used as a substitute.
When choosing ahi (yellowfin) tuna look for U.S.-caught fish (from the Atlantic or the Pacific)--it's most likely to be sustainably fished. For more information about choosing sustainable seafood, visit seafoodwatch.org.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
2 starch, 1 1/2 vegetable, 4 lean meat, 2 fat