Ahi Tuna Marinade

• 2 tablespoons soy sauce (Tamari if possible)

• 1 teaspoon Serrano Honey Vinegar
• 1 teaspoon Japanese Roasted Sesame oil
• 1 teaspoon black sesame seeds, plus more for garnish
• 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
• 2-3 scallions, thinly sliced

Salad

• 6 cups organic mixed spring greens
• 1 medium English cucumber cut into 1'" dice
• 1 large avocado

Spicy Baklouti Miso Dressing

• 1 rounded tablespoon yellow miso

• 2 tablespoons honey ginger white balsamic

• 2 tablespoon Baklouti Olive Oil

• 1 tablespoon Garlic Olive Oil

• 1 teaspoon dark sesame oil
• 2 tablespoons plain yogurt

For serving

• 4 cups cooked quinoa cooled to room temperature
• Pickled ginger, optional
• 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional