Lava Lunch Bowl: A Sensational Hawaiian Fusion of Tropical Ingredients & Delightful Textures
Discover the vibrant flavors and textures of our gourmet Hawaiian Lava Lunch Bowl recipe. This fusion meal combines ahi tuna, pineapple, quinoa, olives, and seaweed salad for an unforgettable dining experience. Explore our recipe today!
Allergens
Fish, Nuts (olives)
Ingredients
- 2 cups fresh ahi tuna, diced into bite
- sized pieces
- 1 cup pineapple, chopped into small, bite
- sized pieces
- 1/4 cup sesame seeds, toasted
- 1/4 cup black and green olives, pitted and halved
- 1/2 cup quinoa, cooked and cooled
- 1 avocado, diced
- 1/4 cup seaweed salad, homemade or store
- bought
- 3 tablespoons extra virgin olive oil
- 2 tablespoons rice vinegar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- In a large mixing bowl, combine the diced ahi tuna, pineapple, sesame seeds, olives, quinoa, and seaweed salad. In a separate small bowl, whisk together the olive oil, rice vinegar, salt, and pepper to create a tangy dressing. Pour the dressing over the ingredients in the large bowl, gently tossing to evenly coat.
Chef’s Insight
The combination of flavors and textures creates a truly unique dining experience that will transport you to the islands.
Notes
Serve with a chilled glass of sparkling water or a refreshing tropical cocktail.