Share this tuna recipe with Chef Marco Edwardes from Te Whau Vineyard on Waiheke Island. The light Moroccan marinade is complimented with the citrus herb quinoa salad to create a perfect light seafood recipe.
Serves: 4. Chef: Marco Edwardes
500gm fresh tuna fillet, cut into cubes 1cm x 1cm
3 garlic cloves, crushed
30gm cumin seeds
25gm coriander seeds
Small bunch of fresh coriander
1½ tbsp sweet paprika
1 lemon, rind finely grated
1 orange, rind finely grated
80ml Lupi Extra Virgin Olive oil
1 lemon, wedges for garnish
Mint and Lemon Quinoa salad
250ml chicken stock (we recommend Foundation Foods)
½ lemon, rind finely grated
125ml fresh lemon juice (or try Lemon Fresh pure NZ lemon juice)
400gm tin chickpeas, rinsed & drained
Small bunch fresh mint & coriander, chopped
1 small baby cos lettuce
1. Place garlic, cumin, coriander (seed & fresh), paprika, lemon and orange rind in a mortar and crush with a pestle to form a paste. Rub over the tuna, cover and place in the fridge for 20 minutes to marinate.
2. Meanwhile, bring the chicken stock to the boil, add the quinoa and cook on a low heat for 15 minutes (until the liquid is absorbed). Transfer to a bowl. Stir in the lemon rind, lemon juice, chickpeas, coriander and mint.
3. Heat a medium sized frying pan with olive oil. Add tuna and cook over medium-low heat for 2 – 3 minutes. Divide the baby cos leaves among serving plates, top with the tuna and serve with the quinoa and lemon wedges.