Southern Bluefin Tuna Summer Buddha Bowl

Southern Bluefin Tuna Summer Buddha Bowl

The quick and easy Southern Bluefin Tuna buddha bowl is the perfect summertime lunch. Nutritious, light and tasty!

Serves: 4 PRINT THIS


  • Dinko Southern Bluefin Tuna
  • 1 carrot, julienned
  • Handful mixed lettuce
  • 1 avocado, sliced
  • 1 tomato, chopped
  • ½ red onion, finely chopped
  • Handful pumpkin seeds
  • Handful coriander
  • 1 cup quinoa
  • Lemon wedge, to serve


1 Remove any blood meat (called the blood line) within the tuna piece. The blood line is the very dark red (almost black) meat that you will see on the edge of the tuna.

2 Using a very sharp knife, cut any dark meat away from the rest of the tuna and discard.

3 Cut the remaining tuna into 2cm x 2cm pieces, as long as the piece allows. Try to get them as uniform as possible without having too much waste.

4 Place tuna in the fridge until ready to serve.

5 Prepare quinoa as per package instructions.

6 Divide quinoa and remaining ingredients among four bowls. Arrange as desired.

7 Serve immediately.


Bluefin Tuna steak

Dinko Bluefin Tuna steak portions will be cut at your request or can be purchased in pack sizes of 150-200g. The fish is frozen and fresh, so it is available to you any time of the year.

Bluefin Tuna loin

Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin. And because we use our innovative super freezing technology to lock in their ocean fresh flavour and quality, you can get this product all year round.


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