Chadon Beni Pesto Yellowfin Tuna on Tropical Quinoa

Serves 6, Prep Time: 2hours 15min

Ingredients

• Yellowfin tuna 3lbs
• Lime juice 4tbsp

Seasoning mix

• Fresh parsley finely chopped 2tbsp
• Garlic finely chopped 2tbps
• Thyme finely chopped 2tbsp
• Onion powder 1tbsp
• Olive oil 2tbsp
• Salt and black pepper to taste

Pan searing

• Vegetable oil 2oz

Quinoa

• Water 1cup
• Quinoa 1cup
• Extra-virgin olive oil 3oz
• Tomato cut into small cubes 4oz
• Cucumber seeds removed cut into small cubes 4oz
• Red bell pepper cut into small cubes 4oz
• Red onion finely chopped 2oz
• Fresh mangoes cut into small cubes 4oz
• Parsley finely chopped 1tbsp
• Basil finely chopped 1tsp
• Oregano dried 1tsp
• Lemon Juice 1oz
• Salt and black pepper to taste

Chadon beni pesto

• Chadon beni finely chopped 6oz
• Extra-virgin olive oil 4oz
• Garlic finely chopped 1oz
• Parmesan cheese grated 2oz
• Fresh lime juice 1tbsp
• Salt and black pepper to taste

Method

Washing, marinating and pan searing

Using a large stainless-steel bowl, add yellowfin tuna, lime juice and water. Mix and allow soak for 5 minutes, then rinse under running water. After washing and rinsing yellowfin tuna, add all ingredients for seasoning mix. Mix thoroughly and allow to marinate for 1 hour. After the yellowfin tuna has marinated, use a large frying pan, place on stove and turn on heat. When the pan is hot, add vegetable oil, then the seasoned yellowfin tuna. Pan sear the yellowfin tuna until cooked and golden brown on both sides

Chadon beni pesto

Using a medium size stainless -steel bowl, add all ingredients and mix evenly. Place in storage container, cover and store in refrigerator.

Quinoa

Using a medium saucepan place on heat, add water, extra -virgin olive oil and salt. When water comes to a boil, add quinoa and stir quickly. Turn off the heat and cover. Let quinoa stand until tender for 5 minutes and then fluff with a fork and let cool. After fluffing quinoa, add all other ingredients and mix thoroughly. Place in serving dish, cover and set aside.