Chili Lime Seared Ahi Tuna Recipe With Quinoa

TUNA STEAK WITH CHILLI LIME

Steps:

• In a mixing bowl add the juice of a lime, half as much olive oil, a teaspoon of chilli and salt. Mix well and leave to one side.
• Heat a griddle pan on the stove to a medium heat. Coat each tuna steak with spray oil and place on the griddle.
• Turn the fish every minute or so until the tuna starts to lose the raw pink colour. Griddle until the fish is cooked all the way through. I like my tuna well done but it can be served pink in the centre.
• Once you are satisfied the fish is cooked to your tastes, put on serving plates and pour the chilli and lime dressing over the fish. Serve with a rice, potatoes or bread and a large mixed salad.

SEARED TUNA TATAKI QUINOA BOWL

Steps:

• Combine onion, soy sauce, lime juice, mirin and ginger in a 7-by-11-inch (or similar-size) baking dish. Set aside to marinate.
• Bring water to a boil in a medium saucepan. Stir in (rinsed) quinoa. Reduce heat to a simmer, cover and cook until the grains are.
• tender and reveal their spiraled germ, about 15 minutes. Remove from heat, uncover and fluff.
• Meanwhile, season tuna on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat.
• Add tuna and sear for 1 minute on each side for medium-rare. Transfer to a cutting board and cut into 1/2-inch slices.
• Remove the onions from the marinade with a slotted spoon and reserve; transfer the sliced tuna to the marinade. Gently toss to coat and let sit 5 minutes. Use tongs to transfer the tuna back to the cutting board and cut into cubes.
• Add the remaining 2 tablespoons oil to the marinade; stir 3 tablespoons of the mixture into the quinoa. Divide the quinoa among 4 shallow bowls and top with equal portions of the tuna, reserved onions, carrot, cucumber and nori. Drizzle with the remaining marinade and serve immediately.