Ahi Tuna Poke Bowl

Ingredients for Ahi-Tuna Marinade:

• 2 Tbsp. Soy Sauce
• 1 tsp. Squizito Serrano Honey Vinegar
• 1 tsp. Squizito Japanese Toasted 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

Ingredients for Salad:

• 6 cups organic mixed spring greens
• 1 medium English cucumber cut into 1'" dice
• 1 large avocado

Ingredients For Spicy Baklouti Miso Dressing:

• 1 Tbsp. Yellow Miso
• 2 Tbsp. Squizito Honey Ginger White Balsamic
• 2 Tbsp. Squizito Baklouti Olive Oil
• 1 Tbsp. Squizito Garlic Olive Oil
• 1 tsp. Squizito Japanese Toasted Sesame Oil
• 2 Tbsp. plain yogurt

Ingredients for Serving:

• 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)

Instructions:

1. Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature
2. Prepare the tuna marinade by placing all 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
3. Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
4. Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of 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.