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.
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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