Seared Tuna Tataki Quinoa Bowl

• thinly sliced red onion1 cup
• reduced sodium soy sauce↗1⁄4 cup
• lime juice↗3 tablespoons
• mirin↗2 tablespoons
• finely grated ginger1 tablespoon
• water↗2 cups
• quinoa (rinsed well and can be pre-toasted)↗1 cup
• fresh ahi tuna↗1 lb
• salt↗1⁄4 teaspoon
• fresh ground pepper↗1⁄4 teaspoon
• canola oil, divided (or other vegetable oil)↗3 tablespoons
• matchstick-cut carrots1 1⁄3 cups
• matchstick-cut seeded cucumbers1 1⁄3 cups
• toasted nori, snipped into 1/2-inch squares4 sheets

Step-by-step instructions

1. 1

   Combine onion, soy sauce, lime juice, mirin and ginger in a 7-by-11-inch (or similar-size) baking dish. Set aside to marinate.

2. 2

   Bring water to a boil in a medium saucepan. Stir in (rinsed) quinoa. Reduce heat to a simmer, cover and cook until the grains are.

3. 3

   tender and reveal their spiraled germ, about 15 minutes. Remove from heat, uncover and fluff.

4. 4

   Meanwhile, season tuna on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat.

5. 5

   Add tuna and sear for 1 minute on each side for medium-rare. Transfer to a cutting board and cut into 1/2-inch slices.

6. 6

   Remove the onions from the marinate with a slotted spoon and reserve; transfer the sliced tuna to the marinate. Gently toss to coat and let sit 5 minutes. Use tongs to transfer the tuna back to the cutting board and cut into cubes.

7. 7

   Add the remaining 2 tablespoons oil to the marinate; stir 3 tablespoons of the mixture into the quinoa. Divide the quinoa among 4 shallow bowls and top with equal portions of the tuna, reserved onions, carrot, cucumber and nori. Drizzle with the remaining marinate and serve immediately.