By JJ Virgin

Ahi Tuna Bowl


August 31, 2022

(Makes 3 servings)

I've made this Ahi Tuna Bowl with a sriracha & coconut-cream dressing in place of the usual spicy mayo you get that’s made with eggs and inflammatory oils. Serve over a bed of arugula greens, plus a scoop of quinoa and chickpeas for added fiber.


1/2 cup quinoa, uncooked

9 oz. uncooked sashimi-grade tuna

4 cups baby arugula greens

1/4 cup carrots, shredded

1 cup cucumber, thinly sliced

3/4 cup cooked chickpeas

3/4 fresh avocado

4 red radishes (sliced)

2 tbsp wakame seaweed*


1/2 cup coconut cream

1/4 tsp salt

1 clove of fresh garlic

1 tbsp lemon juice

1 tsp sriracha


1Prepare quinoa according to package instructions. Cool quinoa and set aside.

2Cut ahi tuna into small chunks.

3Mix dressing ingredients together.

4Prepare salads. Split arugula between 3 bowls. Arrange quinoa, avocado, chickpeas, red radishes, and carrots on top.

5Add ahi tuna on top of salads. Drizzle dressing on top.

6Sprinkle wakame over salads and serve.

* Wakame seaweed is typically available in the Asian section of a grocery store. If you can't find wakame, try looking for arame or kombu.


Nutrition Facts

Serving Size1 bowl
Sugar9g (naturally occurring)
Total Fat20g
Total Carbohydrates61g
Dietary Fiber14g