Zesty Tuna Quinoa Salad with Blood Orange Glow
Bright, bold, and packed with flavor, this sesame-crusted tuna quinoa salad is tossed with zesty blood orange dressing and juicy pops of pomegranate. It’s a light yet satisfying dish that feels like sunshine in every bite.
Ingredients
- Main Salad:
- 155 g quinoa
- 310 ml water
- 500 g fresh tuna steaks
- 2 blood oranges peeled and sliced
- 5 tbsp sesame seeds black or white
- 1 –2 cups mixed greens
- 2 tbsp pomegranate seeds
- 5 fresh mint leaves finely chopped (optional but fancy)
- Marinade:
- 2 tbsp light soy sauce
- 1 tbsp honey or brown sugar
- Dressing:
- 1 Juice from 1 blood orange
- 2 tbsp olive or avocado oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Marinate the Tuna: Mix soy sauce and honey. Coat tuna steaks and marinate in the fridge for 1 hour, turning once. It’s a soak of love.
- Coat with Sesame: Press sesame seeds onto both sides of each steak. Wrap in plastic wrap and freeze for 20 minutes to firm up that crust.
- Cook the Quinoa: Rinse quinoa. Simmer with water for 15 minutes. Fluff, cool, and admire its fluffiness.
- Whisk the Dressing: Mix all dressing ingredients. Taste and adjust. (Try not to drink it.)
- Toss the Salad Base: In a large bowl, mix quinoa with 2 tbsp of dressing, greens, mint, and pomegranate seeds.
- Sear the Tuna: Heat a skillet over medium-high. Sear steaks 1 min each side. Rest, then slice.
- Assemble: Plate salad. Top with tuna slices, blood orange segments, and a final drizzle of that sunshiney dressing.
Notes
- Contains fish (tuna)
- Contains sesame
- Contains soy (in marinade)
- Gluten-free if soy sauce is gluten-free