Eating well

Eats in the Streets: Tuna Poke Bowl

Quinoa

1 cup of water

2 Tablespoons butter

1 teaspoon kosher salt

Directions: Bring one cup of water to a boil, then add 2 T. butter and a 1 t. of kosher salt. Once butter is melted, stir in Quinoa, then cover the quinoa and simmer for 15 min.

Tuna

10 ounces ahi tuna steak (sashimi grade)

1 Tablespoon soy sauce

1/2 teaspoon sugar

Directions: While quinoa is cooking dice 10 oz ahi tuna steak (sashimi grade), then add tuna to a bowl and marinade in 1t. of sesame oil, 1T. of soy sauce and 1/2 t. sugar.

Aioli

2 egg yolks

1 Tablespoon rice wine vinegar

1 Tablespoon sriracha

1 Tablespoon of sweet chili sauce

2 ounces canola oil

2 Tablespoons sesame oil

1/4 of an English cucumber

1/4 of a red bell pepper

1 avocado

Directions: In a bowl combine egg yolks, rice wine vinegar, sriracha, sweet chili sauce, then in a measuring cup measure canola oil, 2 oz evo, sesame oil, and slowly drizzle that into your egg mixture while whisking constantly. Once combined transfer to a squeeze bottle.

Next 1/4 of an English cucumber in half and then cut on the diagonal, cut 1/4 of a red bell pepper into strips. Then halve an avocado and cut half into slices. Next, halve a napa cabbage then cut horizontally across the cabbage making fine ribbons.

Then take the greens from two scallions and make thin rings.

Finally assemble your bowl Place your quinoa into a mold then place it into the bottom of your serving bowl, assemble your vegetables around your quinoa, placing the cabbage on top to act as a bed to hold your tuna. Add your marinated tuna to the top of your cabbage then drizzle with your aioli and garnish with toasted sesame seeds.