Tuna tiradito with lime dressing, quinoa and avocado

Ingredients

For 1 serving

• Fresh tuna130 g
• Quinoa55 g
• Lime juice30 ml
• Soy sauce10 ml
• Ginger3 g
• Chili pepper0.5
• Avocado50 g
• Cucumber80 g
• Spring onions1
• Cilantro5 g
• Sesame oil5 g
• Saltto taste

Contains: gluten, soy, fish, sesame,

In season: May – September

Method

1. Rinse the quinoa and cook it in salted boiling water for 15 minutes, until the grains show their little white tail; drain and let it cool slightly.
2. Meanwhile use very fresh tuna that has been frozen beforehand, since it's eaten raw. With a very sharp knife cut it into thin slices, about 3 mm, and fan them out on the plate; keep it in the fridge.
3. Mix the lime juice with the soy sauce, grated ginger, chopped chilli, sesame oil and a pinch of salt.
4. Slice the avocado and cucumber, thinly slice the spring onion and tear the coriander.
5. Just before serving pour the dressing over the tuna and serve with the quinoa, avocado, cucumber, spring onion and coriander.