Grilled Tuna with Red Quinoa Risotto
- cal. (kcal) 494
- Makes: 4 servings
- Prep: 15 mins
- Cook: 23 mins
- Grill: 6 mins
plus 1/8 teaspoon salt
7 1/2 -
frozen asparagus, thawed and cut into 1-inch pieces
grated Parmesan cheese
tuna fillets (about 10 ounces each, 1 inch thick)
dried Italian seasoning
- 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.
- Just before serving, stir Parmesan and butter into quinoa.
- 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.
- Cut each piece of tuna into 2 servings and serve over quinoa risotto.
Nutrition Information for Grilled Tuna with Red Quinoa RisottoServings 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.