Seared tuna steak with sesame and whipped fresh cheese crust, over green quinoa with asparagus and warm lemon vinaigrette

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Even though the tuna is mainly cooked in a pan, use the oven to keep the quinoa warm and finish the asparagus if needed.

2. 2

   Place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 minutes until the water is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   While the quinoa cooks, mix the whipped fresh cheese, 1 tablespoon sesame seeds, lemon zest, 1 tablespoon chives, 1 tablespoon parsley, a pinch of salt, and pepper in a bowl. Set aside.

4. 4

   Cut the asparagus into medium pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sauté the asparagus for 4 to 5 minutes with half of the garlic, a pinch of salt, and pepper, until tender-crisp. Add the spinach and cook 1 minute more until wilted. Keep warm; if desired, hold it in the turned-off oven at 200°C / 400°F.

5. 5

   In a small jar or bowl, whisk together the lemon juice, Dijon mustard, the remaining garlic, 2 tablespoons olive oil, the remaining parsley, the remaining chives, a pinch of salt, and pepper to make a warm vinaigrette. Reserve for serving.

6. 6

   Pat the tuna steaks dry with paper towels. Season them with the remaining salt and pepper. Spread a thin layer of the whipped cheese mixture over the top side of each steak and press the remaining sesame seeds on top to create a light crust.

7. 7

   Heat the remaining 1 tablespoon olive oil in an oven-safe nonstick skillet over high heat. Place the tuna steaks crust-side up and sear for 1 1/2 to 2 minutes on the bottom side.

8. 8

   Transfer the skillet to the preheated oven at 200°C / 400°F and cook for 3 to 4 minutes more for a juicy center, or 5 minutes if you prefer it more done. Remove and let rest for 2 minutes.

9. 9

   Toss the cooked quinoa with the asparagus and spinach. Divide this green quinoa base among 4 plates.

10. 10

    Place one tuna steak over each portion of green quinoa. Drizzle with the warm lemon-herb vinaigrette just before serving.