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Wild Caught Albacore Tuna Loin - Miso Shiitake Vinaigrette - Baby Choi Greens

15-20 minutes | Serves 2-3

Baby choy leaves are some of our favorite spring greens. They are sturdier than baby spinach, and have a subtle sweet flavor. We're getting them from our friends at Stoneboat & Flying Coyote Farms.

Our house made miso shiitake vinaigrette pulls double duty here – use half to marinate the wild caught albacore loins from Tre Fin Day Boat Seafood, and the rest to dress the greens.

Inspired by the poke bowls in Hawaii, this dinner is topped with crunchy radishes and a drizzle of spicy sambal mayo.

For even more crunch and umami, this pairs well with Furikake Kelp Seasoning.


What you’ll receive:

  • Wild Caught Albacore Tuna Loin
  • The Minnow’s Miso Shiitake Vinaigrette
  • The Minnow x Sibeiho Sambal Mayo
  • Organic Scallions
  • Organic Purple & Red Radishes
  • Organic Cilantro
  • Organic Garlic Cloves
  • Organic Cauliflower Rice
  • Organic Baby Chois (Bok Choy, Pac Choy, Tatsoi)
  • Sesame Seeds

NOTE: The tuna loin may arrive partially frozen to ensure freshness. Store in the refrigerator for 24 hours to defrost before cooking. To rapidly defrost, place the sealed package in a bowl of cold water, and leave it in the sink with the tap running into the bowl in a thin stream for about 30 minutes.

What you’ll need:

  • Neutral high heat oil (Vegetable, Canola, Sunflower, Safflower, Rice Bran)

Recipe instructions:

  1. Remove the tuna from the packaging, drain and pat dry, and place in a sealable bag or lidded container. Pour half the miso shiitake vinaigrette over the tuna, then place in the refrigerator to marinate.
  2. Thinly slice the scallions. Quarter and thinly slice the radish. Roughly chop the cilantro. Chop 3 cloves of garlic.
  3. Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the garlic and cauliflower rice, stir to coat, and cook until tender and beginning to brown, about 3 minutes. Transfer to a bowl, and let cool slightly, and then stir in the chopped cilantro.
  4. Heat a sauté pan over medium high heat. Add 1 tablespoon of oil to the pan and sear the tuna loins: each loin has three distinct sides; sear each side for approximately 1 minute, until browned and crisp. If your pan starts to smoke excessively, adjust the heat to medium. *If you prefer your tuna on the rare side, set a timer for 30 seconds per side, instead of 1 minute. Once all three sides are seared, use tongs to sear the two ends of each loin, no longer than 15 seconds per end.
  5. Transfer the tuna to a cutting board to cool slightly, and thinly slice.
  6. Add the greens to a large bowl and drizzle with the remaining miso shiitake vinaigrette.
  7. When ready to serve, divide the cilantro cauliflower rice and tatsoi greens between bowls. Top with the tuna slices, radishes, and scallions. Drizzle with the spicy mayonnaise, sprinkle with sesame seeds, and serve!


A light grain-free bowl filled with umami!

Wheat-free

Seared Albacore Bowls with Baby Chois & Miso Shiitake Vinaigrette

Regular price $38.95
Unit price
per 

makes two large plates

Wild Caught Albacore Tuna Loin - Miso Shiitake Vinaigrette - Baby Choi Greens

15-20 minutes | Serves 2-3

Baby choy leaves are some of our favorite spring greens. They are sturdier than baby spinach, and have a subtle sweet flavor. We're getting them from our friends at Stoneboat & Flying Coyote Farms.

Our house made miso shiitake vinaigrette pulls double duty here – use half to marinate the wild caught albacore loins from Tre Fin Day Boat Seafood, and the rest to dress the greens.

Inspired by the poke bowls in Hawaii, this dinner is topped with crunchy radishes and a drizzle of spicy sambal mayo.

For even more crunch and umami, this pairs well with Furikake Kelp Seasoning.


What you’ll receive:

  • Wild Caught Albacore Tuna Loin
  • The Minnow’s Miso Shiitake Vinaigrette
  • The Minnow x Sibeiho Sambal Mayo
  • Organic Scallions
  • Organic Purple & Red Radishes
  • Organic Cilantro
  • Organic Garlic Cloves
  • Organic Cauliflower Rice
  • Organic Baby Chois (Bok Choy, Pac Choy, Tatsoi)
  • Sesame Seeds

NOTE: The tuna loin may arrive partially frozen to ensure freshness. Store in the refrigerator for 24 hours to defrost before cooking. To rapidly defrost, place the sealed package in a bowl of cold water, and leave it in the sink with the tap running into the bowl in a thin stream for about 30 minutes.

What you’ll need:

  • Neutral high heat oil (Vegetable, Canola, Sunflower, Safflower, Rice Bran)

Recipe instructions:

  1. Remove the tuna from the packaging, drain and pat dry, and place in a sealable bag or lidded container. Pour half the miso shiitake vinaigrette over the tuna, then place in the refrigerator to marinate.
  2. Thinly slice the scallions. Quarter and thinly slice the radish. Roughly chop the cilantro. Chop 3 cloves of garlic.
  3. Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the garlic and cauliflower rice, stir to coat, and cook until tender and beginning to brown, about 3 minutes. Transfer to a bowl, and let cool slightly, and then stir in the chopped cilantro.
  4. Heat a sauté pan over medium high heat. Add 1 tablespoon of oil to the pan and sear the tuna loins: each loin has three distinct sides; sear each side for approximately 1 minute, until browned and crisp. If your pan starts to smoke excessively, adjust the heat to medium. *If you prefer your tuna on the rare side, set a timer for 30 seconds per side, instead of 1 minute. Once all three sides are seared, use tongs to sear the two ends of each loin, no longer than 15 seconds per end.
  5. Transfer the tuna to a cutting board to cool slightly, and thinly slice.
  6. Add the greens to a large bowl and drizzle with the remaining miso shiitake vinaigrette.
  7. When ready to serve, divide the cilantro cauliflower rice and tatsoi greens between bowls. Top with the tuna slices, radishes, and scallions. Drizzle with the spicy mayonnaise, sprinkle with sesame seeds, and serve!