Light Lemon & Herb Tuna Steak with Quinoa, Sprouts & Kale
Light Lemon & Herb Tuna Steak with Quinoa, Sprouts & Kale brings British flavour to a plate that delivers 53g of protein for 468 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 150g Tuna Steak
- 120g quinoa
- 80g brussels sprouts
- 80g kale
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the sprouts and kale, 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
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the sprouts and kale 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 lemon wedge.
Tap ingredients and steps to tick them off as you cook.