fusion

Ras El Hanout Tuna Poke with Quinoa and Pickled Ginger Slaw

This dish pairs sushi grade tuna, diced with quinoa, ras el hanout spice blend and pickled ginger, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Mediterranean Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

71 g Protein

41 g Carbohydrates

24 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

233g sushi grade tuna, diced 270 kcal
89g quinoa (dry) 107 kcal
233g water 0 kcal
25g lemon juice 8 kcal
19g soy sauce 13 kcal
14g olive oil 124 kcal
5g ras el hanout spice blend 15 kcal
151g green cabbage, shredded 38 kcal
27g pickled ginger, sliced 22 kcal
21g scallion, thinly sliced 7 kcal
8g sesame seeds 46 kcal

Cooking instructions

quinoa (dry)water
Cook quinoa in water until fluffy, 12 to 15 minutes. Spread on a plate to cool slightly.
lemon juicesoy sauceolive oilras el hanout spice blend
Whisk lemon juice, soy sauce, and olive oil. Stir in ras el hanout.
sushi grade tuna
Toss diced tuna with the dressing and let sit 5 minutes while you prep vegetables.
green cabbagepickled ginger
Mix shredded cabbage with pickled ginger and a small spoonful of the pickling liquid.
sushi grade tunaquinoa (dry)pickled gingerscallionsesame seeds
Assemble: quinoa in a bowl, tuna on top, then ginger slaw. Sprinkle with sliced scallion and sesame seeds.
sushi grade tunaquinoa (dry)
Serve immediately while tuna is chilled and quinoa is just warm or room temperature.