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Dinner with Rukmini
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Fresh Tuna, Spring Onions, Mango and Coriander with Quinoa
Introduction from Rukmini Iyer
This quick, fresh fish recipe combines an Asian dressing with mango and quinoa for a light but flavourful dinner. Use a fairly firm mango, as it will be easier to slice.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Place the quinoa in a roasting tin and cover with the boiling water. Stir in a teaspoon of sea salt and the lime zest, cover well with foil and transfer to the oven for 20 minutes.
Meanwhile, make the dressing – mix together the spring onions, red chilli, fish sauce, soy sauce, sesame oil, lime juice and coriander. It will taste quite strong, but bear in mind it will be mixed through all the quinoa later.
Remove the foil from the roasting tin and place the tuna steaks on top of the quinoa, drizzling each steak with a little sesame oil, and sprinkling with a pinch of sea salt and the sesame seeds. Return to the oven for 5 minutes for tuna that’s nice and pink on the inside, 7–8 minutes if you prefer it cooked through.
Once cooked, remove the tuna and slice it. Return it to the roasting tin along with the sliced mango, and cover everything well with the dressing. Serve warm.
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