Grilled Tuna with Red Quinoa Risotto

Grilled Tuna with Red Quinoa Risotto
Servings: 4 Prep 15 mins Cook 23 mins Grill 6 mins

Ingredients

  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 1/4 cups red quinoa
  • 1 1/2 cups vegetable broth
  • 1/4 plus 1/8 teaspoon salt
  • 1 7 1/2 ounce package frozen asparagus, thawed and cut into 1-inch pieces
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tuna fillets (about 10 ounces each, 1 inch thick)
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 teaspoon black pepper

Make It

1. In a medium-size saucepan heat oil over medium heat; add onion and cook 5 minutes, stirring occasionally. Stir in quinoa, broth and 1/4 teaspoon of the salt. Bring to boil; reduce heat to medium-low and simmer, covered, for 17 to 18 minutes until liquid is absorbed and quinoa is tender. Stir in asparagus during last 5 minutes of cooking time. Add an additional 1/4 cup water if quinoa becomes too dry. Let stand, covered, 5 minutes.

2. Just before serving, stir Parmesan and butter into quinoa.

3. Meanwhile, heat a grill pan over medium-high heat; lightly grease. Season tuna with remaining 1/8 teaspoon salt, Italian seasoning and black pepper. Grill for 2 to 3 minutes per side for medium-rare.

4. Cut each piece of tuna into 2 servings and serve over quinoa risotto.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 494, Fat, total (g): 16, chol. (mg): 89, sat. fat (g): 6, carb. (g): 44, fiber (g): 5, pro. (g): 44, sodium (mg): 770, Percent Daily Values are based on a 2,000 calorie diet.