Quinoa with grilled tuna, lemon and caper sauce
  • Cow’s milk-free and lactose-free

    Take care when a product is marked lactose-free; it may still contain cow’s milk proteins because it is possible to buy lactose-free milk.

  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa with grilled tuna, lemon and caper sauce

Serves 4; 15 minutes
100 g
400 g
green beans
100 ml
olive oil
100 g
capers
2
lemons
15 g
freshly picked dill
200 g
rocket
200 g
sun-dried tomatoes
4
tuna steaks

 

Tip: You can also replace the tuna steaks with grilled chicken or thick slices of grilled courgette and grilled aubergine! 

Equipment

-

Instructions

  • Boil the Quinoa according to the instructions on the back of the packaging.
  • Wash and trim the green beans, halve them and boil them until al dente in 6-8 minutes. 
  • Heat the olive oil in a frying pan and fry the capers in the olive oil over a medium heat.
  • After frying for 5 minutes, add the juice of 2 lemons to the capers.
  • After frying for 2 minutes, add the fresh dill and turn down the heat.
  • Mix the Quinoa, the green beans, the rocket and the sun-dried tomatoes together in a bowl.
  • Briefly grill the tuna steaks in a grill pan, leaving them nicely pink in the middle. 
  • Arrange a 'bed' of Quinoa salad on the 4 plates. Lay the tuna steaks on top of the Quinoa salad and spoon 2-3 spoonfuls of the caper sauce over the tuna steaks.      

Nutritional value per person

  • 651 Kcal
  • 49 g Carbohydrates
  • 42 g Protein
  • 29 g Fat
  • 13 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.