Fri, 20 January 2017
Chef Giuseppe Crupi joined us in the kitchen to make this delicious recipe!
Ingredients
(Serves 4 people)
200gr cooked quinoa
½ onion
100gr olives
20 cherry tomatoes
Mixed leaves
100gr cucumber
400gr tuna steak
Sesame seeds
For the marinade
Lemon Juice
Rosemary
Garlic
Extra-virgin olive oil
For the dressing
1tbs coconut oil
1tbs raw honey
2tbs lemon juice
2tbs cider vinegar
4tbs extra-virgin olive oil
Oregano
1 clove of garlic
Salt
Pepper
Preparation
Marinate the tuna steak in lemon juice, rosmary, garlic and olive oil for half an hour.
Method
Wash the quinoa.
The ratio is 1 cup of uncooked quinoa to 2 cups of liquid. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Chop the tomato and the cucumber in small pieces.
Slice the raw onion.
Mix quinoa, onion, olives, tomato, mix leaves, and cucumber.
Cover the tuna with sesame seeds.
Cook the tuna on a very hot pan to seal it.
Dressing: mix coconut oil, raw honey, lemon juice, oregano, oil, garlic, salt and pepper.
Dress the salad and add the tuna steak.
Watch Giuseppe make the recipe here:
