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Grilled Tuna with Red Quinoa Risotto

Grilled Tuna with Red Quinoa Risotto

Nutrition Facts
  • cal. (kcal) 494
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 23 mins
  • Grill: 6 mins
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Ingredients

  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 1/4 cups red quinoa
  • 1 1/2 cups vegetable broth
  • 1/4 plus 1/8 teaspoon salt
  • 1 7 1/2 - ounce package frozen asparagus, thawed and cut into 1-inch pieces
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tuna fillets (about 10 ounces each, 1 inch thick)
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 teaspoon black pepper

Directions

  1. In a medium-size saucepan heat oil over medium heat; add onion and cook 5 minutes, stirring occasionally. Stir in quinoa, broth and 1/4 teaspoon of the salt. Bring to boil; reduce heat to medium-low and simmer, covered, for 17 to 18 minutes until liquid is absorbed and quinoa is tender. Stir in asparagus during last 5 minutes of cookingtime. Add an additional 1/4 cup water if quinoa becomes too dry. Let stand, covered, 5 minutes.
  2. Just before serving, stir Parmesan and butter into quinoa.
  3. Meanwhile, heat a grill pan over medium-high heat; lightly grease. Season tuna with remaining 1/8 teaspoon salt, Italian seasoning and black pepper. Grill for 2 to 3 minutes per side for medium-rare.
  4. Cut each piece of tuna into 2 servings and serve over quinoa risotto.

Nutrition Information for Grilled Tuna with Red Quinoa Risotto

Servings Per Recipe: 4
PER SERVING: 494 cal., 16 g total fat (6 g sat. fat), 89 mg chol., 770 mg sodium, 44 g carb. (5 g fiber), 44 g pro.

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