For 4 Persons
- 100g quinoa
- 4 sprigs fresh dill
- ½ lb tuna steak
- 1 grapefruit, peeled and sliced
- 3 radishes, sliced
- ½ lb mixed salad green
- Salt(for the salted water)
- Salt and pepper
- 2 teaspoons olive oil
- ½ cup white vinegar
- 1 tablespoon honey
- 1 tablespoon prepared Dijon-style mustard
- ½ teaspoon ground black pepper
- 1 teaspoons salt
- 1 cup olive oil
Rinse the quinoa in a small pot, add 1 cup lightly salted water.
Cover the pot, and cook 15 to 20 minutes, until the quinoa is soft and the water is absorbed.
Spread the quinoa on a big tray to cool down.
For the salad dressing, mix together the white vinegar, honey, Dijon mustard, pepper, salt and olive oil in a jar with lid. Chill in refrigerator.
Pat the tuna dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 teaspoons olive oil until hot but not smoking.
Put the tuna and grill, turning once 1 mins, until the color lightly change.
Bring the tuna to cutting board to rest for 5 mins. Cut the tuna into 1cm slices.
To the big bowl with the mixed salad green, quinoa, grapefruit, radishes, place the tuna, toss the mustard vinaigrette(shake well before use).
Add some fresh dill for garnish.