Cooking Instructions
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Step 1
First, make the tuna marinade. Combine
Scallions (1 cup)
,
Garlic (1 clove)
,
Fresh Ginger (1/3 cup)
,
Serrano Chili (1)
and
Fresh Cilantro (1/4 cup)
in a food chopper or food processor, chop finely, then transfer to a medium bowl.
Step 2
Add the rest of the ingredients, 2 Tbsp juice from
Lemons (2)
,
Brown Sugar (1 Tbsp)
,
Dried Thyme (3/4 tsp)
,
Ground Cinnamon (1/2 tsp)
,
Ground Allspice (1/2 Tbsp)
,
Sea Salt (1 tsp)
,
Extra-Virgin Olive Oil (2 Tbsp)
,
Soy Sauce (2 Tbsp)
,
Fresh Ginger (1 Tbsp)
from the marinade; mix well.
Step 3
Add thawed
Fresh Tuna Steak (12 oz)
into the marinade, combine and coat well. Cover and marinate for 4 hours or overnight.
Step 4
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.
Step 5
Heat up
Extra-Virgin Olive Oil (2 Tbsp)
in a 10-inch cast-iron skillet over medium-high heat. Add
Sweet Onions (1 cup)
,
Red Bell Pepper (1)
,
Zucchini (1)
and cook for 5 minutes or until the vegetables start getting tender.
Step 6
Stir in tuna with the marinade and
Pineapples (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.
Step 7
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!
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