Miso-Ginger Tuna Steak, Quinoa & Cucumber Plate
Miso-Ginger Tuna Steak, Quinoa & Cucumber Plate brings Japanese flavour to a plate that delivers 53g of protein for 492 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 150g Tuna Steak
- 120g quinoa
- 80g mangetout
- 80g cucumber
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
-
1
Prep everything first: wash and trim the mangetout and cucumber, then measure out the sauce ingredients.
-
2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
-
3
Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.
-
4
Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.
-
5
Meanwhile, steam or stir-fry the mangetout and cucumber for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: quinoa first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.