Sweet & Spicy Power Bowl with Yellowfin Tuna & Grape Salsa

Ingredients

• 4 6 oz yellowfin tuna steaks
• 3 Tbsp olive oil, divided
• salt and pepper to taste
• chipotle seasoning to taste
• 1 cup uncooked quinoa
• 2 sweet potatoes, diced
• ½ cup onion, diced
• 1 cup canned black beans, drained and rinsed
• 2 avocados, sliced

For Grape Salsa

• 1 cup red grapes, coarsely chopped
• 1 cup green grapes, coarsely chopped
• ½ cup green onions, chopped
• ½ cup sliced almonds
• 2 tsp jalapeño, minced
• 2 Tbsp fresh cilantro, chopped
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• ½ tsp salt
• 2 dashes hot pepper seasoning

Preparation

1. For the grape salsa, combine all ingredients in a large bowl and mix well. Let stand at least one hour before serving.
2. Cook quinoa according to package directions, and set aside until ready to use.
3. For the tuna, add 2 tbsp of olive oil to a large non-stick skillet, and heat over medium-high heat. Season both sides of the tuna steaks with salt, pepper and chipotle seasoning to taste. Sear tuna just until rare or medium-rare, about 1-2 minutes on each side. Transfer the tuna to a cutting board, cut the tuna into 1 inch cubes and set aside.
4. Add the remaining 1 tbsp of olive oil to a large non-stick skillet, and heat over medium heat.
5. Cook sweet potato and onion, adding salt, pepper and chipotle seasoning to taste. Cook on medium heat until tender, about 10-15 minutes.
6. To assemble the bowls, distribute quinoa, tuna, grape salsa, potatoes and onions, and sliced avocado in bowls.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
• Tags: Dinner, Entrée, Lunch, Mexican, Seafood
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