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Lunch recipe · from the recipe book

Seared Tuna Quinoa Salad with Herb Yogurt

Rare-seared, sesame-crusted tuna over fluffy quinoa, crisp cucumber, snow peas and spinach, tossed in a cool ginger-lime yogurt dressing.

Seared Tuna Quinoa Salad with Herb Yogurt

Ingredients

  • 1¼ lb560 gTuna steaks, yellowfinpatted dry
  • 1¼ cups200 gQuinoa, dryrinsed
  • 1⅔ cups400 gWater
  • 4 cups loosely packed120 gBaby spinach
  • 2⅓ cups sliced250 gCucumberdiced
  • 2⅓ cups150 gSnow peasthinly sliced
  • 3 medium45 gGreen onionsthinly sliced
  • 1 cup chopped16 gFresh cilantrochopped
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 lime, juiced45 gLime juice
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • 1½ tsp10 gHoney
  • 1 tbsp15 gLow-sodium soy sauce
  • 2 tbsp20 gSesame seeds
  • 1 tbsp15 gCanola oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water and quinoa to a boil in a saucepan, cover, and simmer on low for 15 minutes until the water is absorbed. Rest covered 5 minutes, fluff, and spread on a plate to cool slightly.
  2. While the quinoa cooks, make the dressing: whisk the Greek yogurt, lime juice, ginger, honey and soy sauce in a small bowl until smooth.
  3. Season the tuna steaks all over with the salt and black pepper, then press the sesame seeds onto both sides.
  4. Heat the canola oil in a skillet over high heat until shimmering. Sear the tuna 1 to 2 minutes per side; for fully cooked fish, continue until it reaches 145°F (63°C) in the center. Rest on a board, then slice.
  5. In a large bowl, toss the cooled quinoa with the spinach, cucumber, snow peas, green onion and half the cilantro.
  6. Add half the yogurt dressing to the salad and toss to coat. Divide among 4 bowls.
  7. Top each bowl with the sliced tuna, drizzle with the remaining half of the dressing, and scatter the remaining half of the cilantro over the top.

Contains: Milk, Fish, Gluten, Soy, Sesame.

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

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