Tuna With Quinoa, Caper And Parsley Salad - cooking recipe

Ingredients

1/4 cup white quinoa
2 bunches parsley, roughly chopped
1 pint cherry tomatoes, halved
1/2 cup toasted pine nuts
1/4 cup currants
1 tbsp olive oil
4 (7 oz) trimmed tuna steaks
3 tbsp capers, rinsed, salted
None None Dressing
1/4 cup extra virgin olive oil
1 None lemon, grated zest
1 tbsp lemon juice
2 cloves garlic, crushed
2 tsp sugar
1 tsp piri piri spice mix

Preparation

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.
To make dressing, in a small bowl, whisk all ingredients together. Season to taste.
Heat oil in a large frying pan on high. Sear tuna 1 minute each side and transfer to a plate. Sautee capers 1-2 minutes, until crisp and transfer to a plate.
Toss dressing with the salad to coat. Serve tuna on a bed of salad, sprinkled with capers.