Zesty Quinoa and Herb-Infused Tuna with Roasted Asparagus
Zesty Quinoa and Herb-Infused Tuna with Roasted Asparagus
ingredients
- 2 tuna fillets (6 oz each)
- 1 lemon, zested and juiced
- 2 tablespoons fresh herbs (e.g., parsley, thyme, dill), chopped
- 1 bunch asparagus spears, trimmed
- 1 cup quinoa
- 1 ½ cups vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
steps
- 1.
Preheat the sous vide water bath to132°F for Time by Thickness.
- 2.
Season the tuna fillets with salt, pepper, lemon zest, and fresh herbs.
- 3.
Place the seasoned tuna fillets into a vacuum-sealed bag.
- 4.
Submerge the bag in the preheated water bath and cook Time by Thickness.
- 5.
While the tuna is cooking, preheat the oven to 425°F (220°C).
- 6.
In a baking dish, toss the trimmed asparagus spears with olive oil, salt, and pepper.
- 7.
Roast in the oven for 10-12 minutes until slightly charred and tender.
- 8.
In the meantime, prepare the quinoa by bringing vegetable broth to a boil in an instant pot.
- 9.
Stir in quinoa, cover, and let it sit for 5 minutes to cook.
- 10.
Once the tuna is done, remove it from the bag, pat dry, and sear in a hot skillet with a little olive oil for 1-2 minutes per side for a touch of color and added texture.
- 11.
Fluff the cooked quinoa with a fork.
- 12.
Serve the seared tuna on a bed of fluffy quinoa, accompanied by roasted asparagus spears.
- 13.
Squeeze fresh lemon juice over the tuna just before serving.