Mediterranean Tuna With Pesto Quinoa

Mediterranean Tuna With Pesto Quinoa

Inspired by my recent trip to Barcelona, this dish is light, tasty and perfect for lunch or a light dinner. Swap the tuna for chicken or large chargrilled prawns if you prefer. 

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Ingredients - Serves 2 (double up for 4 people) 
*2 yellowfin tuna steaks 
*80g dry Quinoa, cooked as per the packet instructions
*A handful of black olives sliced in half
*4 large sun-dried tomatoes, diced 
For the pesto (makes enough for other dishes, keep in an airtight container in the fridge and consume with 3 days)
*A big handful of fresh basil leaves
*2 cloves garlic
*85g pine nuts (plus extra for decorating)
*200g extra-virgin olive oil
*Himalayan pink salt and freshly ground black pepper, to taste.
*1/2 cup freshly grated parmasan cheese (or a small tsp. of fast acting nutritional yeast)
Method
1. Blitz up all of your pesto ingredients and set aside. 
2. Add a tbsp. of pine nuts (additional to the pine nuts for your pesto) into a dry pan and toast evenly. Set aside for decorating later
3. In a seperate bowl add you cold quinoa, tomatoes and olives. Mix through.
4. Add 2 tbsp. of your pesto in the quinoa and section up onto to each plate. Set aside.
5. Season your tuna and add some olive oil before searing. I like my tuna medium rare, but you can cook a little longer. 
6. Add your tuna to each plate, sprinkle with the toasted pine nuts and add a drizzle of good olive oil to each plate

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Natalie is the founder and editor of Balanced Being. She is also an Ambassador for beat, the UK’s leading eating disroder charity. Natalie provides wellbeing content and wellness reviews to the site.

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