Seared tuna loin with broccoli, quinoa and cashew Recipe

A healthy, nutritional dish with loads of freshness and flavour

  • Preparation
    15mins
  • Cooking time
    15mins
  • Rest time
    2mins
Rate this recipe
(3 votes) 4.7/5
Ingredients
Pour people
  • For the fish
  • Yellowfin tuna loin : 600 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 12 Turn
  • Olive oil : 20 ml
  • For the vegetables
  • Banana shallot(s) : 3 whole
  • Broccoli : 2 whole
  • Quinoa : 250 g
  • Cashew nut(s) : 150 g
  • Olive oil : 30 ml
  • Maldon salt : 5 pinch(es)
  • For the vinaigrette
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Olive oil : 100 ml
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 10 Turn
  • Fresh mint : 0.25 bunch
Method
  • 1. FOR THE VINAIGRETTE

    Peel and crush the garlic and finely chop the mint. Blend with the juice of the lemon and slowly add the oil to emulsify. Season to taste.

  • 2. FOR THE TUNA

    Heat a griddle pan until very hot. Rub the tuna loin with the olive oil and season with Maldon sea salt and lots of ground black pepper.
    Cook the tuna loin on all sides for 30 seconds. Remove from the heat.

  • 3. FOR THE VEGETABLES

    Toast the cashews in a hot oven until golden all over. Finely slice the shallots and fry in the oil in a medium hot pan until golden. Separate the broccoli into small florets and steam until tender but with some bite - it should still be bright green.

    Drop the quinoa into boiling water and cook for just a few minutes - it should retain some texture. Drain, then toss everything together gently with the dressing. Serve warm or at room temperature, alongside slices of the tuna.

Chef's tip

«This makes an excellent cold lunch dish - you can prepare it the night before.»

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