Ahi Tuna Salad (Japanese Poke Bowl)

Step 1

Place red onion slices in non-reactive bowl, cover with rice wine vinegar. Cover bowl with plastic wrap and let it sit for at least 15 minutes.

Step 2

Rinse quinoa with cold water until water runs clear, then drain. Transfer to a saucepan with 2 3/4 cups water and bring to a boil. Reduce heat to simmer and cook for 18 minutes or until all liquid is absorbed. Remove from heat and spread cooked grains on a baking sheet to cool.

Step 3

To a large salad bowl, add bell peppers, pickled red onion, green onions and cilantro.

Step 4

Toss cubes of ahi in a bowl with soy sauce, a few slices of pickled onion and sesame seeds. Set aside.

Step 5

In small bowl, whisk together lime juice, vinegar, oil, horseradish sauce, and honey. Season with kosher salt and fresh cracked black pepper.

Step 6

Add cool quinoa to the large salad bowl. Gently toss in marinated ahi, avocado and mango. Add honey lime vinaigrette on top and mix thoroughly to combine.

Step 7

Serve with sprig of cilantro and sesame seeds.