Spring green salad with quinoa, tuna and feta
Photo by Babiche Martens
Crumbly feta and succulent fresh tuna steaks make this the perfect meal for a delicious last-minute Sunday lunch.
- Put the quinoa in a saucepan, cover with water, add salt and bay leaf then bring to the boil. Boil for approximately 10 minutes or until tender, drain.
- Trim the beans and cover with boiling water, leave for 5 minutes then drain and cool.
- Sprinkle the tuna with kelp. Heat a pan, add the olive oil then the tuna. Let cook on one side for 5 minutes then turn and continue cooking for another 3 minutes. Remove from the pan let rest, and then cut into small pieces.
- Arrange the salad leaves on a platter or in individual bowls. Scatter over the crumbled feta, add the quinoa, beans and pieces of tuna. Squeeze over a lemon, then add sea salt with a grind of black pepper.