Ahi Tuna & Mushroom Quinoa

Tonight's meal received RAVE REVIEWS! It really wasn't very difficult to make, I recommend chopping all the ingredients first (I had helpers!), and cooking the quinoa before the tuna. You can leave it on low heat while the tuna is quickly seared. Here's the picture my SO snapped before clearing his plate (doesn't look super pretty, but it was super tasty).

For the Ahi Tuna:
(I made three steaks, but could probably make four)

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Directions

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe/index.html?oc=linkback

For the Mushroom Quinoa:
(Original recipe makes six servings, I have plenty of leftovers)

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 1/2 cups quinoa
3 cups chicken broth
1/3 cup grated Parmesan cheese

Directions

Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.

Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

 

Let me know if you try this and how successful it was!

 

Cheers!