Monday, October 26, 2009
Seared Sesame Ginger Tuna with Curried Quinoa
Just so you know, in my house, I'm always the adventurous eater. I'm constantly trying new things that I see in stores, especially when I come home from Whole Foods. It's a magical place for me, that Whole Foods. Just standing in front of those bulk bins makes the wheels in my head start turning, and I always think of the things I can make with the contents. Then I spied the quinoa.
For those inquiring minds.... quinoa is a grain. People think it's like cous cous (which is a pasta), but it's actually not. Quinoa is gluten free, and has a very high protein and fiber content, making it popular with the Vegan crowd. It's great option for those that are looking to eat healthier, and works as a good substitute for white rice or cous cous! But enough on quinoa.... let's get to the cooking.
I also picked up a bag of frozen yellowfin tuna steaks when they were on sale at Whole Foods a few weeks back. Dad's been nagging me to cook the last one from the freezer since then. I thawed the tuna steak for about an hour before it was ready to cook. I patted the fish down, removing the moisture from the outside. Then I started pressing on this "Sesame Ginger Crusting Mix" that I picked up at TJ Maxx in the gourmet foods aisle. I used it previously on my Seared Tuna Salad recipe. I seared it in a hot pan for about 45 seconds to a minute on each side, including the sides of the steak! Remove from the pan and set aside.
Before you use the quinoa, make sure that you give it a good rinse or a short soak.. Quinoa is covered in a bitter coating called Saponin that you will need to remove if you bought it in bulk. Most of the Quinoa that is in a box has been pre-rinsed.
You will use a 2 part liquid-1part quinoa ratio. I used a cup of quinoa, so I use 2 cups of low sodium chicken broth as my cooking liquid for more flavor. I also added a teaspoon of curry powder, a small bit of chopped shallots and parsley, and garlic pepper and salt to taste. Cook until the liquid has been absorbed into the quinoa, and it is tranluscent.