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Dinner recipe · from the recipe book

Seared Tuna Quinoa Salad with Herb Vinaigrette

Rosy pan-seared tuna over fluffy quinoa, crisp greens, snap peas and avocado, tossed in a bright parsley-basil-lemon vinaigrette.

Seared Tuna Quinoa Salad with Herb Vinaigrette

Ingredients

  • 1¼ cups200 gQuinoa, dryrinsed
  • 1⅔ cups400 gWater
  • 1¼ lb560 gTuna steaks, yellowfinpatted dry
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 3 cups loosely packed90 gBaby spinach
  • 2⅓ cups150 gSnow peashalved on the diagonal
  • 2 cups sliced200 gCucumberdiced
  • 1 cup diced150 gAvocadodiced
  • 2 medium30 gGreen onionsthinly sliced
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • ½ cup leaves10 gFresh basilfinely chopped
  • ½ cup sprigs5 gFresh dillfinely chopped
  • 1 clove3 gGarlicminced
  • 1 lemon, juiced50 gLemon juice
  • 2 tsp10 gYellow mustard
  • ¼ cup50 gOlive oil
  • ½ tsp3 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Combine the quinoa and water in a saucepan, bring to a boil, cover and simmer on low for 15 minutes, then rest off the heat 5 minutes, fluff and spread on a plate to cool.
  2. While the quinoa cooks, make the vinaigrette: whisk the lemon juice, mustard, garlic, parsley, basil, dill, half the salt and half the black pepper in a bowl, then whisk in three-quarters of the olive oil.
  3. Season the tuna steaks on both sides with the remaining half of the salt and the remaining half of the black pepper.
  4. Heat the remaining quarter of the olive oil in a heavy skillet over high heat until shimmering. Sear the tuna 2 to 3 minutes per side until it reaches 145°F (63°C) in the center, then rest it 3 minutes and slice.
  5. In a large bowl, toss the romaine, spinach, snow peas, cucumber and green onion with the cooled quinoa and half the vinaigrette.
  6. Divide the salad among four plates, top with the avocado and sliced tuna, and drizzle the remaining half of the vinaigrette over the tuna and avocado.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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