Everyday recipes
Caper, tuna & quinoa parsley salad
See more recipes in this week's Woman's Day.
INGREDIENTS
white quinoa, ¼ cup
parsley, 2 bunches, roughly chopped
cherry tomatoes,
250g punnet, halved
pine nuts, ½ cup, toasted
currants, ¼ cup
olive oil, 1 tablespoon
tuna steaks, 4 x 180g, trimmed
salted capers, ¼ cup, rinsed
DRESSING
extra-virgin olive oil, ¼ cup
lemon, 1, grated zest,
1 tablespoon juice
garlic cloves, 2, crushed
caster sugar, 2 teaspoons
piri piri spice mix, 1 teaspoon
METHOD
- Cook quinoa following packet instructions. Rinse under cold water and drain well. Cool slightly. Transfer to a large bowl with parsley, tomatoes, pine nuts and currants.
- DRESSING: In a small jug, whisk all ingredients together. Season
to taste.
- Heat oil in a large frying pan on high. Sear tuna 1 minute each side. Transfer to a plate. Fry capers 1-2 minutes, until crisp. Transfer to a plate.
- Toss dressing through salad to coat. Serve tuna on a bed of salad, sprinkled with capers.
TOP TIP- Use any fish of choice for this recipe.
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