​​Grilled Tuna Steaks with Quinoa and Cucumber Salad

Prep Time: 40 minutes
Cook Time: 28 minutes
 
Ingredients
Serves 2
Tuna
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 (5-ounce) ahi tuna steaks, fresh or frozen (about 1 inch thick)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon coarsely ground black pepper
Salad
  • ½ cup white or tri-colored quinoa, rinsed and drained
  • 1 cup reduced-sodium chicken or vegetable broth
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups diced English cucumber
  • ¼ red onion, chopped
  • ¼ cup kalamata olives, chopped
Dressing
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • Pinch of red pepper flakes
  • Kosher salt and black pepper, to taste
 
Instructions
  1. Add the lemon juice, oil, and garlic to a resealable bag with the tuna. Gently move the bag’s contents around to coat the tuna steaks and refrigerate for 30 minutes.
  2. Meanwhile, add the quinoa to a small saucepan with the broth—season with salt and black pepper.
  3. Bring to a boil, reduce to a simmer, cover, and simmer for 18-20 minutes. Remove the quinoa from the heat once all the liquid is absorbed and the tiny seeds have popped.
  4. Transfer the quinoa to a salad bowl, fluff with a fork, and set aside to cool.
  5. Add the cucumber, onion, and olives to the salad bowl.
  6. Whisk the dressing ingredients together and drizzle as much as you like over the salad. Chill until the steaks are ready.
  7. Prepare a grill for medium-high heat cooking. As the grill heats, remove the tuna from the refrigerator to return it to room temperature.
  8. Pat the steaks dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.
  9. Grill for 2-4 minutes per side or until the tuna is cooked to the desired level of doneness. The fish should easily flake and be pink in the center.