
Seared tuna steak over protein-packed quinoa salad
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
2 bowls
Difficulty
Medium
Cost
Premium
$$$
Seared tuna steak over protein-packed quinoa salad
Sesame-seared tuna steak over a Mediterranean quinoa salad with cherry tomatoes, cucumber, chickpeas, and a lemon-herb vinaigrette. A high-protein, omega-3-rich power bowl.
15m
Prep Time
20m
Cook Time
35m
Total Time
2
Servings
Medium
Difficulty
Premium $$$
Cost
(Updated )
This protein powerhouse combines seared tuna with nutrient-dense quinoa for a bowl that fuels you for hours. Light yet incredibly satisfying, it works beautifully warm or cold.
Cook quinoa and let cool; toss with tomatoes, cucumber, chickpeas, parsley, and capers.
Whisk olive oil, lemon juice, and Dijon mustard for the vinaigrette; dress the quinoa salad.
Press sesame seeds onto both sides of the tuna steaks.
Sear tuna in a smoking-hot oiled skillet for 45 seconds per side for rare.
Slice tuna against the grain and serve over the quinoa salad with mixed greens and lemon wedges.
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Both pair well with the Mediterranean quinoa salad
Both hold the dressing and add nutty flavor
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeBring tuna to room temperature before searing for a more even cook.
Use a mix of black and white sesame seeds for a visually striking crust.
Store quinoa salad for up to 4 days. Sear tuna fresh or store separately for 1 day.
Enjoy cold or at room temperature—do not microwave seared tuna.
Per serving (55mg) · 2 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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