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.


Hanna said...

Mm this sounds so good!

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