Citrus Quinoa Salad with Pan-Seared Tuna
A light and refreshing dish featuring pan-seared tuna steaks served with a citrus-infused quinoa salad and fresh watercress.
- Prep30 min
- Cook30 min
- Total30 min
- DifficultyEasy
- Servings4
This recipe combines perfectly cooked quinoa with the bright flavors of orange and parsley, topped with quick-seared tuna steaks for a satisfying yet healthy meal.
Ideal for a midweek dinner that feels special, this dish comes together in just 30 minutes and showcases the natural flavors of fresh ingredients.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat a little vegetable oil in a large, deep frying pan over medium heat. Gently fry the sliced leeks and carrots for 5 minutes until softened.
- Add the quinoa to the pan and stir well. Cook for 1 minute, then pour in the stock. Reduce the heat to low-medium and let it simmer gently for 20 minutes, until the quinoa is just tender.
- Stir in half of the chopped parsley and half of the orange zest and juice. Season with salt and pepper to taste. Cook for another minute, then remove from heat.
- Heat a griddle pan until smoking hot. Season the tuna steaks with salt and pepper, then place them in the hot pan. Cook for 1½ minutes on each side for medium-rare.
- Slice the tuna steaks. Divide the cooked quinoa, sliced tuna, and watercress among 4 plates. Squeeze the remaining orange juice over the top and sprinkle with the remaining orange zest before serving.
💡 Tips
- For a vegetarian version, replace the tuna with grilled halloumi or marinated tofu.
- Make sure the griddle pan is very hot before adding the tuna to get a good sear.
- You can prepare the quinoa salad ahead and reheat gently before serving.
Inspired by a recipe from Delicious Magazine