A One True Love: Tuna Steak and Quinoa Salad with Pomegranate and Feta

 

Yesterday’s dinner was an absolute banger. Tuna steak salad. I decided to push the boat out a little bit because tuna steak is a one true love of mine and it’s just so worth it. I picked up a two pack from Aldi as a treat, and at just £3.99, I’d say that’s a bargain of a tuna steak. Yes they weren’t the biggest, but they didn’t half taste wonderful.

Tuna steak is definitely one of my faves formany reasons. It’s high in protein, a pretty lean option, doesn’t take long to cook and is simply delish. My mum was also rather chuffed with this. I reckon it’s probably the only reason she likes having me home.

Ingredients (serves two):

TUNA MARINADE:

– Two tuna steaks

– 1.5tbsp soy sauce

– Juice half a lime

– 1cm piece fresh ginger, grated

– 1 clove garlic, grated

– 1/2 tsp chilli flakes

SALAD

– 100g dried quinoa

– Juice 1 lemon

– 1/2 stock cube (I used chicken as that’s just what I had)

– Spinach

– Handful sugar snaps

– Sprinkling of feta

– Half a pomegranate

SALAD DRESSING

– Juice of half a lime

– Zest of 1 lime

– 1 tbsp olive oil

– 1 tsp sesame oil

– 1 tbsp cider vinegar

– 1 + a tad extra tsp honey

– 1 tsp sweet chilli sauce

Method:

1. Marinade the tuna by mixing all the marinade ingredients together and pouring over the tuna. Season both sides with salt and pepper.

2. Put the quinoa, stock cube and lemon juice in a pan and cover with boiling water. Fill it up about 1cm above the quinoa and leave to simmer away for about 20 minutes or until cooked. Top up with water if needed (but once cooked you shouldn’t have to drain it).

3. Meanwhile, slice the sugar snaps vertically in half, and mix into the spinach. Put to one side, and heat up a griddle/frying pan on high until it’s very hot.

4. Place the tuna steaks in the hot griddle along with the marinade, and cook on each side for about 60-90 seconds. Once cooked, wrap in tin foil and allow to rest while you cook the broccoli.

5. Turn the heat down on the griddle, and place the broccoli in it. Cook it for about 2 minutes on each side, until slightly cooked but still fairly crunchy.

6. Meanwhile, add the salad dressing ingredients to a jam jar and give it a good shake to combine. Have a little taste and adjust the quantities to taste.

7. Once the quinoa is cooked and cooled slightly, mix it into the salad along with the broccoli.

8. Break up the tuna steaks with your hands, they should naturally break up into slices, but use a knife to help it along its way if needed. Layer up on top of the salad and sprinkle the feta over.

9. Bash the back of the pomegranate with a spoon, so the seeds come out (you do have to be fairly tough with it). Sprinkle over the salad and drizzle over the dressing. Gobble up.