Seared tuna with citrus-quinoa salad and mustard vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared tuna with citrus-quinoa salad and mustard vinaigrette

Seared tuna with citrus-quinoa salad and mustard vinaigrette

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 400 Calories/Serving

25–40 Minutes

Get outside and enjoy the sunshine with this light and bright meal designed to keep you moving; it features good-for-you fats from tuna, high-protein quinoa, and vitamin-packed citrus.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup rainbow quinoa
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh dill
  • Seafood options:
  • 2 wild albacore tuna steaks (about 5 ounces each)
  • 10 ounces wild sea scallops
  • 1 organic grapefruit
  • 2 or 3 organic radishes (about 2 ounces total)
  • 3 ounces organic mixed greens or other leafy greens
  • Sunbasket mustard vinaigrette (whole grain mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)
Chef's Tip
If you need to cool down your quinoa quickly, spread it out on a sheet pan and refrigerate before cooking the tuna. Or cook the quinoa the day before and bring to room temperature before adding it to the salad.
Shine from the Inside Out
Health comes in all shapes and sizes—so resist the urge to compare yourself to others. Size diversity is normal and beautiful. Embrace your body, thank it for all that it does for you, and celebrate your uniqueness.

Nutrition per serving

Calories 400, Total Fat 11g (14% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 430mg (19% DV), Total Carb. 35g (13% DV), Fiber 5g (18% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 41g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and ½ cup [1 cup] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Spread the quinoa out on a plate or sheet pan to cool.
While the quinoa cooks and cools, prepare the herb mixture and the seafood.

2

Make the herb mixture

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Finely chop the dill.
In a small bowl, stir together the scallions, dill, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

3

Prep and sear the seafood

For the tuna:
  • Pat the tuna dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 1 minute per side for rare, 2 to 4 minutes per side for medium. Transfer to a cutting board to rest for 5 minutes. Cut the tuna into ½-inch-thick slices.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

While the seafood cooks, prepare the salad.

4

Make the citrus-quinoa salad

  • Using your hands or a sharp knife, peel the grapefruit. Working over a large bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
  • Thinly slice the radishes.
To the bowl with the grapefruit, add the radishes, mixed greens, quinoa, and as much mustard vinaigrette as you like and toss to combine (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the quinoa salad to individual bowls, top with the seafood, and garnish with the herb mixture. Serve any remaining vinaigrette on the side.
Kids Can!
  • Rinse the quinoa.
  • Stir the herb mixture.
  • Peel the grapefruit by hand.
  • Assemble the salad.
  • Garnish with the herb mixture.
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