Tuna tataki and warm salad

Serving : 4

Preparation : 15 minutes

Cooking : 15 to 20 minutes

TUNA TATAKI

INGREDIENTS

• 1 Albacore tuna steak
• 1 lemon, zest
• 3 ml (1/2 tsp.) chili flakes
• 1 bag of spice mix
• 30 ml (2 tbsp.) dried dill
• 15 ml (1 tbsp.) coriander seeds, coarsely crushed
• 5 ml (1 tsp.) garlic powder
• 5 ml (1 tsp.) onion powder
• 30 ml (2 tbsp.) ground pepper
• 15 ml (1 tbsp.) dry thyme
• 5 ml (1 tsp.) salt
• 60 ml (4 tbsp.) olive oil

PREPARATION

1. In a bowl, mix the zest, chili, dill, coriander, garlic powder, onion powder, pepper, thyme and salt.

2. Roll the tuna loin in the prepared spice mixture.

3. In a very hot pan, sear the tuna in olive oil for 1 minute on each side.

4. Slice the tuna and serve with salad.

WARM SALAD

INGREDIENTS

• 750 ml (3 cups) haricots verts, rincés et équeutés
• 250 ml (1 cup) cooked quinoa
• 4 radishes, thinly sliced
• ½ red onion, thinly sliced
• Option : add a head of lettuce or 500 mL (2 cups) arugula

Dressing

• 1 lemon, juice
• 45 ml (3 tbsp.) sesame oil
• 75 ml (5 tbsp.) olive oil
• 1 clove garlic, chopped
• Salt and pepper to taste

PREPARATION

1. In a pot of boiling salted water, blanch the green beans for 4 minutes. Then plunge them into a large bowl of cold or ice water. Drain and set aside.

2. In a saucepan, add the quinoa, 2 times its volume of water (500 ml / 2 cups) and a pinch of salt.

3. Cover and let cook over low heat for 15 to 20 minutes (I suspect you have your own recipe).

4. Once cooked, let cool for a few minutes, uncovered.

5. In a bowl, mix lemon juice, sesame oil, olive oil, garlic, salt and pepper.

6. Add beans, warm quinoa, radishes and red onion. Check the seasoning.

7. Garnish with tuna and serve.