Nori Crusted Tuna on Quinoa Salad

Prepared on August 25.

Find the joy of the sea and land with this delicious Nori Crusted Tuna prepared with a fresh quinoa salad.

Preparation time: 45 minutes to 1 hour

Cook time: 15 minutes

Difficulty level: 5

Servings: 2


8 oz Tuna steak
1 cup quinoa, raw grain
1/2 cucumber, sliced
2 radishes, sliced
1/2 can corn, drained
1 avocado, ripe, sliced
1/2 cup frozen edamame, defrosted
1/2 cup cherry tomatoes
1/4 cup Furikake
1/4 cup ponzu
1 tsp mirin
1 tsp sesame oil
1 tsp ginger, grated
1 tsp rice wine vinegar


1. cook quinoa, quinoa : water = 1:2 by volume
2. cool quinoa when fully cooked and set aside
3. shake furikake onto plate and coat tuna
4. medium low heat, sear each side for 30 secs
5. remove and chill in the refridgerator
6. in a bowl mix together ponzu, mirin, sesame oil, ginger and rice wine vinegar
7. set this aside to dress salad after
8. prepare vegetables as instructed above
9. when serving, place chilled quinoa on the bottom of the bowl
10. arrange the vegetables on the quinoa
11. slice tuna and place evenly on the vegetables
12. drizzle the dressing or serve on the side