Name: Caper, tuna and quinoa parsley salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

Caper, tuna and quinoa parsley salad

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

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

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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