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Recipe

Caper, tuna and quinoa parsley salad

May 30, 2012 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Caper, tuna and quinoa parsley salad
  • 1/4 cup white quinoa
  • 2 bunch parsley, roughly chopped
  • 250 gram punnet cherry tomatoes, halved
  • 1/2 cup toasted pine nuts
  • 1/4 cup currants
  • 1 tablespoon olive oil
  • 4 180g trimmed tuna steaks
  • 1/4 cup capers, rinsed, salted
Dressing
  • 1/4 cup extra virgin olive oil
  • 1 lemon, grated zest
  • 1 tablespoon lemon juice
  • 2 clove garlic, crushed
  • 2 teaspoon caster sugar
  • 1 teaspoon piri piri spice mix

Method

Caper, tuna and quinoa parsley salad
  • 1
    Cook quinoa following packet instructions. Rinse under cold water; drain well. Cool slightly. Transfer to a large bowl with parsley, tomatoes, pine nuts and currants.
  • 2
    To make dressing, in a small jug, whisk all ingredients together. Season to taste.
  • 3
    Heat oil in a large frying pan on high. Sear tuna 1 minute each side; transfer to a plate. Fry capers 1-2 minutes, until crisp; transfer to a plate.
  • 4
    Toss dressing through salad to coat. Serve tuna on a bed of salad, sprinkled with capers.

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