L’Artisan: Spiced Tuna Steaks over Tangy Tomato Quinoa
Watermelon Radish, Herb & Cara Cara Salsa
Cooking time
25 minutes
Servings
2/4
Calories
450 /serving
Tuna in to the times! This splendid supper is a streaming service for freshness, colour and flavour, just what you want to finish a fall day with cool, sunny style. The salsa is a whole vibe, balancing crisp watermelon radish with the sweet acidity of cara cara orange and lime juice, plus a blast of fresh mint, cilantro and parsley. It wows atop ruby red tuna steaks in a searing of our Tex-Mex Mood seasonings. Everything rests on quinoa, studded with tomatoes, scallions and more refreshing citrus.
We will send you:
- 2 Wild-caught tuna steaks
- 140g Multicoloured cherry tomatoes
- 3 Scallions
- 1 Lime
- 1 Cara Cara orange
- 14g Herb medley (parsley, mint, cilantro)
- 1 Watermelon radish
- 95g Red & white quinoa
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Tuna
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
1 g
Sodium
1690 mg
Total Carb
53 g
Sugars
11 g
Protein
45 g
Fibre
10 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, quarter the tomatoes. Juice the lime. Thinly slice the scallions crosswise. Peel and small-dice the watermelon radish. Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice, then quarter.
Make the salsa
In a medium bowl, combine the orange, watermelon radish, herbs, ½ the lime juice, ½ the scallions, a drizzle of oil, ½ the spices and S&P.
Cook the tuna
Pat the tuna dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Dress the quinoa
To the pot of quinoa, add the tomatoes, and remaining scallions and lime juice; stir well.
Plate your dish
Divide the quinoa between your plates. Top with the tuna and a spoonful of the salsa. Serve the remaining salsa on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
