Grain Bowl Salad Board with Sesame Seared Tuna

Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavor inspirations.

Grain Bowl Salad Board with Sesame Seared Tuna

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

6 people

Print Recipe

Ingredients

Orange tarragon tahini dressing

• 1/4 cup fresh tarragon leaves
• 1 inch piece of gingerroot peeled and grated
• 1 garlic clove peeled and crushed
• 1/4 cup tahini
• 1/4 cup freshly squeezed orange juice
• 1 tsp orange zest
• 1 Tbsp sesame oil
• 2 tsp low-sodium tamari or soy sauce
• 2 tsp rice wine vinegar
• 1/4 tsp dried red pepper flakes

Sesame seared tuna

• 1 tsp low-sodium tamari or soy sauce
• 1 1/2 Tbsp sesame seeds
• 5 1/4 oz ahi tuna steak thawed from frozen
• 1 Tbsp sesame oil

Serve with

• 2 hearts of romaine washed and separated
• 1 head of radicchio washed and separated
• 4 cups edamame without pods cooked according to package directions
• 1 cup raw spelt cooked according to package directions, drained, and cooled
• 12 in spears of asparagus blanchedboiling water for 3 minutes and cooled
• 4 organic eggs boiled for 6 1/2 minutes

Ingredients Orange tarragon tahini dressing 1/4 cup fresh tarragon leaves 1 inch piece of gingerroot peeled and grated 1 garlic clove peeled and crushed 1/4 cup tahini 1/4 cup freshly squeezed orange juice 1 tsp orange zest 1 Tbsp sesame oil 2 tsp low-sodium tamari or soy sauce 2 tsp rice wine vinegar 1/4 tsp dried red pepper flakes Sesame seared tuna 1 tsp low-sodium tamari or soy sauce 1 1/2 Tbsp sesame seeds 5 1/4 oz ahi tuna steak thawed from frozen 1 Tbsp sesame oil Serve with 2 hearts of romaine washed and separated 1 head of radicchio washed and separated 4 cups edamame without pods cooked according to package directions 1 cup raw spelt cooked according to package directions, drained, and cooled 12 in spears of asparagus blanchedboiling water for 3 minutes and cooled 4 organic eggs boiled for 6 1/2 minutes

Servings 6 people Print Recipe

Instructions

1. In food processor, combine dressing ingredients and pulse until smooth. Refrigerate until ready to use.
2. In shallow plate, place 1 tsp tamari. On separate small plate, place sesame seeds. Place tuna steak in tamari and turn to coat on all sides. Transfer tuna to sesame seed plate, coating on all sides. Heat sesame oil on high heat. When pan is hot, add tuna, searing for about 10 seconds on 4 of the 6 sides, until sesame seeds are toasted and golden brown. (Do not sear the smallest surfaces.) Remove tuna to plate, allow to cool, and then cover and refrigerate until ready to serve.
3. When ready to serve, on large platter or board, arrange romaine and radicchio leaves, edamame, spelt, and asparagus in separate sections. Using sharp knife, carefully slice tuna and fan out pieces to make them easy to select. Slice eggs in half and arrange on board.
4. Provide serving spoons and tongs to make it easier for people to build their own salad according to their preferences.

Recipe Notes

Per serving: 390 calories; 26 g protein; 18 g total fat (3 g sat. fat); 34 g total carbohydrates (3 g sugars, 10 g fiber); 251 mg sodium