Crumbly feta and succulent fresh tuna steaks make this the perfect meal for a delicious last-minute Sunday lunch.
|1 leaf||Bay leaf|
|1 cup||Quinoa, (pronounced keen wa)|
|2||Tuna, 200g steaks (Main)|
|2 Tbsp||Olive oil|
|4 handfuls||Salad greens|
|2 sprinkles||Sea kelp, granulated|
|120 g||Feta, (optional)|
|1||Salt & freshly ground pepper, to season|
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- Put the quinoa in a saucepan, cover with water, add salt and bay leaf then bring to the boil. Boil for approximately 10 minutes or until tender, drain.
- Trim the beans and cover with boiling water, leave for 5 minutes then drain and cool.
- Sprinkle the tuna with kelp. Heat a pan, add the olive oil then the tuna. Let cook on one side for 5 minutes then turn and continue cooking for another 3 minutes. Remove from the pan let rest, and then cut into small pieces.
- Arrange the salad leaves on a platter or in individual bowls. Scatter over the crumbled feta, add the quinoa, beans and pieces of tuna. Squeeze over a lemon, then add sea salt with a grind of black pepper.