Moroccan flavoured tuna with mint, chickpea and quinoa salad

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
150gm quinoa
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

Method:
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.


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