Blood Orange and Seared Tuna Quinoa Salad
Blood Orange and Seared Tuna Quinoa Salad
Ingredients
Main Ingredients
- 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
Dressing
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/4 tsp ground black pepper
- 1 blood orange
Instructions
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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.
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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.
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Cook the quinoa by following the instructions on the packaging.
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Mix the seasonings for the dressing in a small mixing bowl.
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Mix 2 tablespoons of dressing with quinoa and check the seasonings. If you like a strong flavour then add more salt or pepper.
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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.
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Toss the quinoa, salad leaves, pomegranate and dressing together.
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Slice the tuna.
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Garnish step 7 with the sliced tuna, sliced blood orange, mint and feta cheese. It’s ready to serve.
