Blood Orange and Seared Tuna Quinoa Salad
- 155 g quinoa
- 310 ml water
- 500 g tuna
- 2 blood oranges peel and slice
- 4 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1 handful salad leaves
- 2 tbsp pomegranate
- 100 g feta cheese
- 5 mint leaves fresh and chopped finely
Marinade for Tuna
- 2 tbsp light soy sauce
- 1 tbsp honey
- 1 tbsp mirin
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/4 tsp ground black pepper
- 1 blood orange
Put all the ingredients for marinading the tuna into a deep plate or bowl and mix evenly. Place tuna into the bowl and gently coat the tuna with all the marinade. Leave it to marinade in the refrigerator for 1 hour. Occasionally turn the tuna while marinading so the flavour will be even on every side of the tuna.
Coat the tuna with black and white sesame seeds and wrap in cling film individually and leave in the freezer for 20 minutes to set.
Cook the quinoa by following the instructions on the packaging.
Mix the seasonings for the dressing in a small mixing bowl.
Mix 2 tablespoons of dressing with quinoa and check the seasonings. If you like a strong flavour then add more salt or pepper.
Remove the cling film from the tuna and heat up some oil in a skillet or frying pan. Sear the tuna 40-50 seconds on each side and remove from the pan.
Toss the quinoa, salad leaves, pomegranate and dressing together.
Slice the tuna.
Garnish step 7 with the sliced tuna, sliced blood orange, mint and feta cheese. It’s ready to serve.