Sesame-crusted tuna bowl with quinoa and green beans

Ingredients

For 1 serving

• Quinoa65 g
• Fresh tuna130 g
• Sesame seeds10 g
• Green beans150 g
• Cherry tomatoes80 g
• Tamari10 ml
• Extra virgin olive oil6 g
• Lemon juiceto taste

Contains: soy, fish, sesame

In season: June – September

Method

1. Bring two small pans of water to the boil. Rinse the quinoa well in a sieve, add it to one pan and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain.
2. Meanwhile top and tail the green beans, wash them and boil them in the other pan for 6 minutes, until tender but still crisp; drain and run under cold water to keep them green.
3. Wash and halve the cherry tomatoes. Dress the quinoa, green beans and tomatoes with the tamari and lemon juice.
4. Pat the tuna dry with kitchen paper and coat it in the sesame seeds, pressing on all sides so they stick.
5. Heat the oil in a pan over high heat and sear the tuna for 1 minute per side, until the sesame is golden and the centre stays pink.
6. Slice the tuna about 1 cm thick and lay it on the bowl of quinoa and vegetables.