INFO
| Servings | 2 |
| Prep time | 40 minutes |
INGREDIENTS
| Soy Sauce | 2 tbsps |
| Honey | 1 1/2 tsps |
| Lime (juiced) | 1/2 |
| Sesame Seeds | 1 tsp |
| Ahi Tuna (sushi-grade, cubed) | 340 grams |
| Quinoa (dry) | 85 grams |
| Broccoli (cut into florets) | 180 grams |
| Carrot (small, julienned) | 1 |
| Cucumber (small, thinly sliced) | 1 |
| Jalapeno Pepper (seeds removed, sliced) | 1/2 |
Step 1
In a bowl, whisk together the soy sauce, honey, lime juice, and sesame seeds. Add the tuna to the bowl, mix, and let marinate in the fridge for about 30 minutes.
Step 2
Meanwhile, cook the quinoa according to the package directions.
Step 3
Place the broccoli in a steamer basket over boiling water and cover. Steam for three to five minutes or until soft.
Step 4
Divide the quinoa, marinated tuna, broccoli, carrot, cucumber, and jalapeno pepper evenly between bowls. Top with the leftover marinade and enjoy!
TIPS
LEFTOVERS
Best enjoyed immediately. Refrigerate the tuna separately in an airtight container for up to two days.
SERVING SIZE
One serving is equal to approximately $21 / 2$ cups.
MORE FLAVOR
Add ginger and garlic to the marinade mixture.
NO AHI TUNA
Use canned tuna instead, or use cooked white fish for a different flavor.
NUTRITION PER SERVING
| Calories | 439 |
| Carbs | 48g |
| Fat | 5g |
| Protein | 54g |
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