Hot tuna quinoa
A bit of jalapeño, olives, wine, and fresh lime flavors and tuna and highlights the quinoa.
Servings: 2
Preparation Time: 1 hour
Ingredients
- 1/2 cup quinoa
- 1 1/4 cup water
- 3 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, chopped
- 1 fresh jalapeño, chopped
- 1 large red bell pepper, diced
- 1/2 cup sweet white wine
- 8 black olives, sliced in half
- 2 pieces of fresh tuna
- 1 lime
Steps
- Bring 1 cup water and the quinoa to a boil.
- Cover and simmer for 20 minutes.
- Preheat cast-iron pan.
- Put olive oil and diced onion into pan. Sauté a minute or so.
- Add chopped garlic and jalapeño. Sauté a minute or so.
- Add 1/4 cup wine. Stir about a bit.
- Add bell pepper. Stir-fry about five to ten minutes.
- Add olives and remaining wine to stir-fry.
- Pour into finished quinoa and simmer another 10 minutes.
- Possibly add the remaining 1/4 cup water.
- Meanwhile, broil the fish, five minutes to a side.
- Serve with half a lime squeezed onto each tuna steak, and the stir-fry on the side.
Quinoa has an interesting flavor and texture, and is easy to make, but it does not keep as well as “other grains”. If you buy extra, you may want to keep it in your refrigerator or freezer. It appears to also be highly nutritious, and is definitely useful as a change of pace.
You’ll need a good, heavy pan for the fish, such as a cast-iron skillet, to get it good and crispy on the outside while still fresh and flakey on the inside.
More fish
- Something fishy in the state of Wisconsin
- Fish soup, fish salad, and fish gelatin. These are very fifties recipes—for better and for worse. Very worse.
- Hope Lutheran 1950 Lenten fish au gratin
- One of the interesting things about old calendars that are also something else—such as a cookbook—is that they follow seasons that no longer exist.
- Salmon Curry Soup
- Very easy to make, this is a bright, beautiful, delectable cream of salmon soup. The yogurt and spices give it an almost lemony taste.
- Bacon scallops in dill sauce
- A bit fiddly, these bacon-wrapped scallops make a great party snack.
- Corn and clam soup
- Corn and clam soup with spinach, shrimp, and red bell pepper. Fast and easy.
- One more page with the topic fish, and other related pages
More recipe
- Vermont Boiled Cider Pi
- If you’ve got a bunch of cider, one of the ways to preserve it is to turn it into boiled cider. And one of the best ways to use boiled cider is to make a Vermont cider pie!
- Salted, roasted, pumpkin seeds
- As we continue our quest to use all of Jack’s body parts, it is time to progress to his innards. Here is a simple, delicious use for your Hallowe’en pumpkin’s seeds. Jack’s got guts, I’ll say that for him!
- Oktoberfest Sauerkraut for Potato Day
- This simple sauerkraut casserole turns into an amazing National Potato Day treat when topped with mashed potato.
- Mango macadamia pie for π day
- This creamy mango pie with a macadamia nut topping is perfect for π day. Celebrate the impending end of winter with a bit of the tropics.
- Ice cream from your home freezer
- You can make great ice cream with whole eggs, egg yolks, and egg whites. You can even make it without eggs at all. All you need is syrup and cream—and a refrigerator with a freezer or a standalone home freezer.
- 85 more pages with the topic recipe, and other related pages