Pineapple Tuna Quinoa Skillet

First, make the tuna marinade. Combine Scallion (1 cup), Garlic (1 clove), Fresh Ginger (1/3 cup), Serrano Chili (1) and Fresh Cilantro (4 Tbsp) in a food chopper or food processor, chop finely, then transfer to a medium bowl.

Add the rest of the ingredients, 2 Tbsp juice from Lemons (2), Brown Sugar (1 Tbsp), Dried Thyme (1 tsp), Ground Cinnamon (as needed), Ground Allspice (2 tsp), Sea Salt (1 tsp), Extra-Virgin Olive Oil (2 Tbsp), Soy Sauce (2 Tbsp), Fresh Ginger (1 Tbsp) from the marinade; mix well.

Add thawed Fresh Tuna Steak (12 oz) into the marinade, combine and coat well. Cover and marinate for 4 hours or overnight.

When ready to cook, add Quinoa (1/2 cup) and 1 cup of water in a small saucepan. Bring to a boil and simmer for 10-15 minutes until the quinoa is tender and fluffy. Set aside.

Heat up Extra-Virgin Olive Oil (2 Tbsp) in a 10-inch cast-iron skillet over medium-high heat. Add Sweet Onion (1 cup), Red Bell Pepper (1), Zucchini (1) and cook for 5 minutes or until the vegetables start getting tender.

Stir in tuna with the marinade and Pineapple (1 cup) into the skillet, stir a couple of times and then add Soy Sauce (1 Tbsp) and 2 Tbsp of Lemon Juice. Continue cooking for about 5 minutes or until the tuna is cooked through.

Remove from heat; add the quinoa into the skillet; combine well; garnish with chopped Scallions (to taste) and chopped Fresh Cilantro (to taste) before serving. Enjoy!