Quinoa-Crusted Tuna with Cauliflower Puree
Recipe GLPR6778d37b23a373
Pan-seared tuna steaks with a crispy quinoa crust served atop a creamy cauliflower puree. The tender fish is coated with fluffy quinoa grains and seared until golden, while the silky cauliflower base is enriched with butter and Parmesan cheese. A simple yet elegant dish that highlights the delicate flavor of fresh tuna.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tuna steaks
1 head cauliflower, cut into florets
1 cup cooked quinoa (prepared according to package directions)
1 teaspoon olive oil
1/4 cup shredded Parmesan cheese
1 teaspoon salt, divided
1 tablespoon salted butter
Directions
Prepare the quinoa according to package instructions and set aside to cool slightly.
Bring a large pot of water to a boil. Add the cauliflower florets and simmer for 8 minutes until very tender.
Drain the cooked cauliflower thoroughly. Transfer to a food processor and add the butter, Parmesan cheese, and 1/2 teaspoon of salt. Blend until smooth and creamy. Adjust seasoning if needed.
Season both sides of each tuna steak evenly with the remaining 1/2 teaspoon of salt.
Place the cooled cooked quinoa on a shallow plate. Press each side of the tuna steaks firmly into the quinoa, coating generously so the grains adhere to the fish.
Heat the olive oil in a large skillet over medium heat until shimmering. Carefully place the quinoa-coated tuna steaks into the skillet, quinoa-side down, and sear for 1 minute without moving.
Flip the tuna steaks carefully and sear the other quinoa-coated side for 1 minute. The tuna should reach an internal temperature of 145°F. Some quinoa grains may fall off during searing, which is normal.
Spoon the cauliflower puree onto serving plates. Top each with a seared tuna steak and serve immediately.
