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Tuna & Quinoa Salad

UAE

100.00 / Box

DIY - Serves 4 people

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Boston Lettuce

Req qty: 1.00/pcs

6.50

Tri - Colour Quinoa

Req qty: 1.00/pack

18.00

Fuerte Avocados

Req qty: 0.40/kgs

5.80

Red Onions

Req qty: 0.15/kgs

0.34

Garlic

Req qty: 0.10/kgs

0.48

Red Chillies

Req qty: 1.00/pkt

2.25

Wild Tuna Steaks

Req qty: 1.00/pkt

47.25

Limes

Req qty: 0.50/kgs

2.88

Mint

Req qty: 1.00/pcs

1.00

Parsley

Req qty: 1.00/pcs

1.00


Ingredients not included but required

Olive Oil

25.00/bottle

Squeezy Clear Honey

13.00/bottle

This salad is packed with protein and the quinoa gives it a beautiful nutty texture. A wonderfully fragrant dressing brings everything together for the perfect family lunch.

Allergy information: fish and honey

Store cupboard ingredients required: olive oil, honey or brown sugar and soy sauce

• 1 tbsp olive oil

• 500g wild tuna steaks

• 1 Boston lettuce

• 185g cooked tri-colour quinoa

• 80g parsley, roughly chopped

• 80g mint, roughly chopped

• 2 Fuerte avocados, sliced

• 1 red onion, thinly sliced

 

For the dressing

• 2 cloves garlic, finely chopped

• 1 red chilli, deseeded and finely chopped

• Juice of 5 limes, zest of 2

• 2 tbsp soy sauce •

1 tbsp brown sugar or honey •

150ml olive oil

1. Rub the olive oil over the tuna and season.

2. Heat a frying pan or griddle pan until hot. Add the tuna and sear for 1½ minutes on each side, or until cooked to your liking. Remove from the pan and leave to rest while you prepare the salad.

3. Separate the lettuce leaves, wash and drain. Stir the cooked quinoa, parsley and mint together.

4. Whisk together the dressing ingredients, season and stir 3 tbsp into the quinoa mixture.

5. Thinly slice the tuna. Arrange the lettuce leaves on a large serving platter then layer with quinoa, tuna, avocado and onions. Add the salad dressing just before serving.

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