Dishing Up the Dirt

Albacore Tuna Bowls with Kimchi-Miso Sauce

Tomorrow is the first farmers market of our 2019 season. We’ve been harvesting all day (I’m on a quick lunch break) and I had to pop in and share this recipe because it’s so damn good and not only that, most of the ingredients can be purchased at the Hood River Farmers Market. We are so excited to be reunited with our fellow vendors and we’re really excited that our friends at Tre Fin Tuna will be joining us at the market this year too. Regardless if you live in the area or not, I think everyone will enjoy these simple tuna bowls. The sauce is to die for and the tuna and veggies are spot on. Happy farmers market season everyone!

Cheers from Tumbleweed Farm

Albacore Tuna Bowls with Kimchi-Miso Sauce

Prep Time: 15 minutes    Cook Time: 25 minutes    Serves: 4

Kimchi Miso Sauce
  • 1 Tablespoons freshly grated ginger
  • 1 clove of garlic, roughly chopped
  • 3 scallions, roughly chopped (white and pale green parts only)
  • 1/4 teaspoon crushed red pepper flakes (add more for a bit more heat)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons low sodium soy sauce
  • 2 tablespoons white miso
  • 1/4 cup kimchi, roughly chopped
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • 2 tablespoons water (more to thin if need be)
  • 1 pound albacore tuna loin
  • salt and pepper
  • vegetable oil for frying
  • 2 tablespoons butter or oil
  • 2 cups mixed mushrooms, sliced in half
  • 1 head of bok choy, individual leaves torn from the stem
  • 3-4 radishes, thinly sliced
  • 2 cups cooked white rice
  • kimchi or kraut chi for serving
  • Toasted sesame seeds


  1. Prepare the sauce by combing all the ingredients in a blender and blend until smooth and creamy. Taste for seasonings and adjust as needed.
  2. Pat the tuna loin dry with towels. Season with salt and pepper. Heat the oil in a large skillet over medium high heat. Once the oil is hot add the loin and sear on all sides until cooked to desired doneness. About 1 1/2 minutes per side for medium rare. Let the loin rest a few minutes before slicing into 1/2 inch thick pieces.
  3. Heat the butter in a skillet over medium high heat. Add the mushrooms and cook until browned on all sides, about 5 minutes. Remove from the heat and set aside.
  4. Steam the bok choy stems in a pot of boiling water for about 30 seconds. Remove from the heat and rinse under cold water. Let the leaves drain for a few minutes.
  5. Divide the rice between bowls. Top with the tuna pieces, bok choy leaves, radishes, mushrooms, kimchi and toasted sesame seeds. Drizzle with the sauce and enjoy.


*Use this recipe as a guide and adjust measurements and ingredients as necessary

Leave a Reply

One thought on “Albacore Tuna Bowls with Kimchi-Miso Sauce

  1. Amanda says:

    Do you have an estimate of how long the dressing would keep (in an airtight container in the fridge)? Fellow readers, have you stored leftovers of this sauce?

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