Jerk-spiced Tuna Steak, Quinoa & Spinach Plate
Jerk-spiced Tuna Steak, Quinoa & Spinach Plate brings Caribbean flavour to a plate that delivers 51g of protein for 423 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 150g Tuna Steak
- 120g quinoa
- 80g courgette
- 80g spinach
- 2 tsp jerk seasoning
- 80g pineapple
- 15g lime
- 15g spring onions
- fresh thyme
Method
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1
Prep everything first: wash and trim the courgette and spinach, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.
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4
Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.
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5
Meanwhile, steam or stir-fry the courgette and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the fresh thyme.
Tap ingredients and steps to tick them off as you cook.