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Seared tuna loin with broccoli, quinoa and cashew Recipe

Ingredients for 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
  • 1For 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.

  • 2For 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.

  • 3For 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.»

A healthy, nutritional dish with loads of freshness and flavour

Rate this recipe :

(3 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  2mins

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