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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
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

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

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