Serves 4-6

 

Quinoa stir-fry:

¼ cup oil

1 large red onion, sliced in half-moons

1 large red pepper, sliced thinly

1 (8-oz.) carton baby bella mushrooms, sliced

2 cups sugar snap peas

1 cup quinoa

2 cups water

½ cup Mehadrin shredded mozzarella cheese

Tuna steak:

1 teaspoon toasted sesame oil

1 tuna steak, 1 inch thick

Salt

Freshly ground black pepper

1 teaspoon canola oil

1 tablespoon butter

Garnish:

Fresh parsley, roughly chopped
Lime wedges

Prepare the quinoa stir-fry: In a skillet, heat the oil over high heat. Add the onions and sauté for 1 minute. Add the peppers, mushrooms, and sugar snap peas and sauté another 5 minutes. Transfer to a bowl and set aside, then wipe the skillet clean so it’s ready for step 4.

In a small saucepan, bring the quinoa and water to a boil over high heat, then turn the heat to low and cook until all the water is absorbed, about 15 minutes. Turn off the heat and set aside for 10 minutes (do not remove the lid!). Fluff with a fork.

Prepare the tuna steak: Rub the sesame oil all over the tuna. Season with a sprinkle of salt and a generous amount of black pepper.

Heat the canola oil in the skillet over high heat until it shimmers. Add the tuna and cook 1–2 minutes for rare or 3–4 minutes for medium. To get a nice char and crust, do not move the tuna while it cooks.

Flip the tuna and add the butter, basting the tuna as the butter melts. Cook another 1–2 minutes for rare or another 3–4 minutes for medium.

Arrange the vegetables around the tuna, top them with quinoa, and sprinkle with cheese. Cook 2 minutes more, just until the cheese has melted. Garnish with parsley and serve with lime wedges.

 

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