- 2 dry pints Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, whole with 7-8 chopped
- 1 Pure Flavor® Long English Cucumber
- 4x 6 oz Tuna Steaks
- ¼ head cauliflower
- 1 potato, peeled
- 2 cups vegetable broth
- 1 cup quinoa
- 12 cured olives
- 6 oz cream
- 4 oz pickled ginger, in juice
- 4 oz soy sauce
- 3 oz sesame seeds
- 1 tsp miso paste
- 2 oz sesame oil
- 2 oz chopped garlic
- 1 bunch green onions, whites and greens separated
- 3 sprigs mint
- 3 sprigs parsley
- Salt to taste
Marinate tuna steak in soy sauce and juice of pickled ginger overnight. Dip fillet in sesame seeds, sear in hot sesame oil while basting to cook from both sides.
Saute tomatoes in dry pan over medium high heat until charred, reserve.
Heat cauliflower, cream, miso paste, onion (whites), and chopped garlic over medium heat until cauliflower and potatoes are tender, puree in blender until smooth, season with salt.
Simmer quinoa in vegetable broth until tender and let it cool.
Combine quinoa with chopped tomatoes, cucumber, olives, mint and parsley, season with salt.
Slice both pickled ginger and green onions thinly, toss together. Use as garnish over the tuna steak.
Swap out tuna for salmon filets or chicken breast
Marinate tuna in plastic Ziplock squeezing air out to surround fish with liquids