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Ingredients (50)

For the quinoa-pumpkin seed crunch:

  • 4 rosemary sprigs
  • 4 medium garlic cloves, peeled
  • 1 Meyer lemon peel, cut into wide strips, white pith removed
  • 2 tablespoons kosher salt
  • 1/2 cup white quinoa, rinsed
  • 1/2 cup red quinoa, rinsed
  • rice bran, vegetable, or canola oil for deep-frying
  • 3/4 cup pumpkin seeds, toasted
  • 3/4 cup sunflower seeds, toasted
  • 3/4 cup sesame seeds, toasted
  • 1 tablespoon flaky sea salt, crumbled

For the White Soy Sauce-Lime Vinaigrette:

  • 1/2 cup shiro shoyu (white soy sauce, such as Yamashin brand)
  • 1/2 cup lime juice
  • 1/2 cup katsuobushi (Japanese bonito flakes)
  • 1/4 ounce kombu (Japanese dried kelp), snipped into several pieces
  • 1/2 teaspoon ginger, finely grated (on a Microplane)
  • 1/2 teaspoon garlic, finely grated (on a Microplane)
  • 3/4 cup plus 2 tablespoons grapeseed oil

For the Bonito-Rosemary Aioli:

  • 2/3 cup rosemary sprigs, leaves stripped and stems torn into small pieces
  • 1 cup plus 2 tablespoons grapeseed oil
  • 1 cup katsuobushi (Japanese bonito flakes)
  • 2 tablespoons State Bird Dashi or water
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon shiro shoyu (white soy sauce, such as Yamashin brand)
  • 2 large egg yolks
  • zest of 1 Meyer lemon, finely grated on a Microplane
  • 1 1/4-inch knob ginger, peeled and finely grated on a Microplane
  • 1/2 small garlic clove, finely grated on a Microplane

For the State Bird Dashi:

  • 1 ounce kombu (Japanese dried kelp), snipped into pieces
  • 1 1/2-inch knob ginger, peeled and smashed
  • 2 medium garlic cloves, smashed and peeled
  • 2 strips Meyer lemon peel (each about 3 by 1 inch), white pith removed
  • 1 small rosemary sprig
  • 4 cups water
  • 2 1/2 cups katsuobushi (Japanese bonito flakes)

For Tabbouleh and Tuna:

  • 4 rosemary sprigs
  • 4 medium garlic cloves, peeled
  • Peel from 1 Meyer lemon, cut into wide strips, white pith removed
  • 2 tablespoons kosher salt
  • 1/2 cup white quinoa, rinsed
  • 1/2 cup red quinoa, rinsed
  • 1 cup shiitake mushrooms, stemmed and thinly sliced
  • 1 cup State Bird Dashi
  • 1 teaspoon kosher salt
  • 1 cup chrysanthemum leaves (also called shungiku), thick stems removed, plus micro leaves for garnish
  • 8 ounces ahi tuna steaks, cut into 1/3-inch cubes
  • 1/2 cup White Soy Sauce–Lime Vinaigrette
  • 1/2 cup thinly sliced flat-leaf parsley (thin stems and leaves)
  • 1/4 cup Bonito-Rosemary Aioli
  • 1/4 cup quinoa–pumpkin seed crunch

Packed full of beguiling flavors and textures, this quinoa tabbouleh salad from San Francisco’s State Bird Provisions’ cookbook (nominated for a 2018 James Beard Foundation Book Award) is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days.

For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.

Instructions

Make the quinoa-pumpkin seed crunch:
  1. 1
    Lay out two large pieces of cheesecloth. Evenly divide the rosemary, garlic, and lemon peel among the two. Gather the edges of the cheesecloth, twist the loose cloth, and tie a knot to make sachets.
  2. 2
    Combine 8 cups water and 1 Tbsp of the salt in each of two medium pots. Bring to a boil over high heat, add a sachet to each pot, and add the quinoa, one variety per pot. Lower the heat to maintain a strong simmer and cook, stirring occasionally, until the quinoa is tender with a slight pop but not mushy, about 12 minutes for the white quinoa and about 22 minutes for the red.
  3. 3
    As each variety of quinoa finishes, drain well in a fine-mesh sieve. Spread the quinoa on a large baking sheet or platter in a thin layer to cool quickly and allow excess liquid to evaporate.
  4. 4
    When excess liquid has evaporated, refrigerate, uncovered, overnight. The next day, the quinoa is ready to fry; transfer to two bowls.
  5. 5
    Dry the baking sheets and line with paper towels.
  6. 6
    Pour 3 inches of rice bran oil into a deep (at least 8-inch) heavy pot and bring to 300°F over high heat. Working in 2-cup batches with one variety of quinoa at a time, fry the quinoa, stirring occasionally, until it is crunchy and a shade or two darker, 3 to 5 minutes.
  7. 7
    Scoop out each batch with a fine-mesh sieve, doing your best to remove stray grains, and transfer to the prepared baking sheets in a thin layer. Let cool.
  8. 8
    Transfer the fried quinoa to a large mixing bowl and add the pumpkin seeds, sunflower seeds, sesame seeds, and sea salt. Stir well.
  9. 9
    Transfer to an airtight container and store in a cool, dry place for up to 2 weeks.

Make the White Soy Sauce-Lime Vinaigrette:

  1. 1
    Combine the shiro shoyu, lime juice, katsuobushi, kombu, ginger, and garlic in a container and stir well. Let the mixture sit at room temperature for 1 hour.
  2. 2
    Strain the mixture through a medium-mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible; discard the solids. Whisk in the grapeseed oil in a slow stream until well combined.
  3. 3
    Transfer to an airtight container and store in the fridge for up to 1 week. Whisk well before using.

Make the Bonito-Rosemary Aioli:

  1. 1
    Combine the rosemary and 1/2 cup plus 2 Tbsp of the grapeseed oil in a very small saucepan and set over medium-low heat. When the oil begins to sizzle and the rosemary becomes a shade or two lighter, about 5 minutes, remove the pan from the heat and let the mixture cool to room temperature. Strain through a fine-mesh sieve, discarding the rosemary.
  2. 2
    Combine the katsuobushi, dashi, lime juice, shiro shoyu, egg yolks, lemon zest, ginger, and garlic in a small food processor. Process until fairly smooth. With the processor running, add the remaining 1/2 cup grapeseed oil followed by the rosemary oil in a thin, steady stream. Scrape the sides of the processor and process for another 5 seconds or so.
  3. 3
    Transfer to an airtight container and store in the fridge for at least 3 hours or up to 3 days.

Make the State Bird Dashi:

  1. 1
    Combine the kombu, ginger, garlic, lemon peel, rosemary, and water in a small pot. Set over medium-low heat and warm until small bubbles begin to rise from the bottom but before they break the surface of the liquid, 10 to 12 minutes. Turn off the heat.
  2. 2
    Sprinkle in the katsuobushi and, if necessary, gently stir with a wooden spoon so it’s completely saturated. Let steep for 10 minutes, then strain through a fine-mesh sieve, lightly pressing on the solids. Discard the solids.
  3. 3
    Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months.

Make the quinoa tabbouleh and marinated tuna:

  1. 1
    Lay out two large pieces of cheesecloth. Evenly divide the rosemary, garlic, and lemon peel among the two. Gather the edges of the cheesecloth, twist the loose cloth, and tie a knot to make sachets.
  2. 2
    Combine 8 cups water and 1 Tbsp of the salt in each of two medium pots. Bring to a boil over high heat, add a sachet to each pot, and add the quinoa, one variety per pot. Lower the heat to maintain a strong simmer and cook, stirring occasionally, until the quinoa is tender with a slight pop but not mushy, about 12 minutes for the white quinoa and about 22 minutes for the red.
  3. 3
    As each variety of quinoa finishes, drain well in a fine-mesh sieve. Spread the quinoa on a large baking sheet or platter in a thin layer to cool quickly and allow excess liquid to evaporate.
  4. 4
    Prepare an ice bath in a medium mixing bowl.
  5. 5
    Combine the mushrooms, dashi, and salt in a small saucepan and bring to a gentle boil over medium heat. Add the chrysanthemum leaves, stir, and cook for 30 seconds more. Pour the pan’s contents into a small mixing bowl and set it in the ice bath, stirring until cool. When it has cooled fully, strain the mushrooms and chrysanthemum, reserving the dashi for another purpose.
  6. 6
    Ten minutes before serving, combine the tuna and 1/4 cup of the vinaigrette in a small bowl and toss to coat well.
  7. 7
    Combine the white and red quinoa, parsley, and remaining 1/4 cup vinaigrette in a medium mixing bowl and toss well. Transfer the quinoa mixture to a serving platter, then arrange the tuna mixture and little piles of the mushroom mixture on top. Spoon on the aioli, sprinkle on the crunch, and garnish with micro leaves. Serve right away.

Reprinted with permission from State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski with JJ Goode, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Ed Anderson © 2017

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