Grilled Tuna Quinoa Bowl

Ingredients

• 180 g tuna steak, grilled
• 180 g cooked quinoa
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Season the 180 g tuna steak with black pepper, garlic and salt.
2. Rinse about 60 g dry quinoa, simmer in twice its volume of water for 15 minutes, then rest covered for 5 minutes — about 180 g cooked.
3. Sear in a very hot pan for 1–2 minutes per side for a pink centre, or longer if you prefer it cooked through.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked quinoa first, the Grilled Tuna on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.