Grilled Tuna Poke Bowl, Red Quinoa-Brown Rice, Lemon Tahini, Vegetable ‘Slaw’ (for 1)

Jay’s “sushi-grade” ahi tuna steaks are briefly marinated in gluten-free soy sauce, sesame oil, lime juice, olive oil, ginger, and garlic, then lightly dredged with sesame seeds, grilled over an open fire, and served over red quinoa-brown rice pilaf with a mix of raw vegetables (field greens, cucumbers, red cabbage, radishes) and Lemon-Tahini Dressing on the side. 

*We grill the tuna to medium-rare – you may reheat to your desired degree of doneness. Poke means “to slice or cut” in Hawaiian and refers to chunks of fish — usually tuna — served over rice with raw vegetables and side sauces.