Zesty Tuna Quinoa Salad with Blood Orange Glow

A Salad That’s Got It All (Including Sass)

Welcome to your new favorite salad—flavor-packed, vibrant, and a little bit bougie (in the best way). This sesame-crusted tuna and blood orange quinoa salad isn’t just a feast for the eyes; it’s a full-on flavor celebration with layers of citrusy zip, nutty crunch, and creamy melt-in-your-mouth tuna. Bonus: it’s nutritious enough to make your body sing and fancy enough to serve on date night.

A Juicy Slice of History: Blood Oranges & Quinoa

Let’s rewind for a sec. Blood oranges, those sunset-hued beauties, hail from the Mediterranean and have been cherished since the Renaissance. Their dramatic red color comes from anthocyanins (yes, those same antioxidants in blueberries), and their taste is like an orange met a raspberry and they fell in love.

Meanwhile, quinoa—pronounced keen-wah—was called the “mother of all grains” by the Incas. It’s technically a seed, but acts like a grain, with a fluffy, nutty personality that plays well with just about everything. NASA once considered it space food, which feels about right because this salad is out of this world.

Food Science You Can Taste

• Sesame-Crusted Tuna: Searing locks in juices and creates a toasty outer crust while keeping the inside tender.
• Blood Orange Dressing: Acid brightens everything up and softens the marinade’s edges.
• Fluffy Quinoa: Think of it as your flavor sponge. It soaks up all that citrusy goodness like a champ.

Nutrition Stats (Per Serving)

• Calories: ~420
• Protein: 35g (thanks, tuna!)
• Healthy Fats: 18g (from sesame + olive oil)
• Carbs: 30g (quinoa & fruit)
• Vitamin C: Well over your daily dose

Serving Details

• Yield: 4 servings
• Prep Time: 15 minutes ( 1 hour marinating)
• Cook Time: 20 minutes

Pairings

Wine: A chilled Sauvignon Blanc or dry Rosé cuts beautifully through the richness of the tuna and sesame.

Soup: Try a light miso soup with tofu and seaweed for a cozy, umami-rich start.

Tips & Tweaks

• Swap tuna with tofu or salmon for a twist.
• Add a handful of crispy onions or toasted almonds for crunch.
• Store leftovers (minus tuna) up to 24 hours in the fridge.

Allergen Notes

• Contains fish (tuna)
• Contains sesame
• Contains soy (in marinade)
• Gluten-free if soy sauce is gluten-free

Final Thoughts: Flavor Without Fuss

This salad is like a food love letter to your senses. It’s bright, bold, and brimming with texture. Whether you’re cooking to impress or just hungry for something extraordinary, this bowl brings balance, beauty, and a whole lot of flavor.

Whip it up, pour a glass of something chilled, and take a bite out of happiness. 🥂🍊

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.

Print Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Salad

Cuisine American, Mediterranean

Servings 4 servings

Calories 420 kcal

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