Spring green salad with quinoa, tuna and feta

Babiche Martens

Crumbly feta and succulent fresh tuna steaks make this the perfect meal for a delicious last-minute Sunday lunch.

Ingredients

1 leaf	Bay leaf
1 cup	Quinoa, (pronounced keen wa)
1 tsp	Salt
20	Green beans
2	Tuna, 200g steaks (Main)
2 Tbsp	Olive oil
4 handfuls	Salad greens
2 sprinkles	Sea kelp, granulated
120 g	Feta, (optional)
1	Salt & freshly ground pepper, to season
1	Lemon, juiced

Directions

1. Put the quinoa in a saucepan, cover with water, add salt and bay leaf then bring to the boil. Boil for approximately 10 minutes or until tender, drain.
2. Trim the beans and cover with boiling water, leave for 5 minutes then drain and cool.
3. Sprinkle the tuna with kelp. Heat a pan, add the olive oil then the tuna. Let cook on one side for 5 minutes then turn and continue cooking for another 3 minutes. Remove from the pan let rest, and then cut into small pieces.
4. Arrange the salad leaves on a platter or in individual bowls. Scatter over the crumbled feta, add the quinoa, beans and pieces of tuna. Squeeze over a lemon, then add sea salt with a grind of black pepper.