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
6 cups organic mixed spring greens
1 medium English cucumber cut into 1'" dice
Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt
For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
DIRECTIONS