Description
This Pineapple Tuna Quinoa Skillet offers an amazing flavor, delightful colors, and high health points all in one skillet! The tuna is marinated in a savory cilantro ginger sauce, which is also used as the cooking liquid. Cooked pineapple releases a lovely sweet and sour flavor to infuse the entire dish.
Ingredients
Units
Scale
- 12 ounces tuna steak, thawed and cut into 1-inch chunks
- 1/2 cup uncooked quinoa
- 2 tablespoons extra virgin olive oil
- 1 cup medium sweet onion, chopped
- 1 red bell pepper, chopped
- 1 small zucchini, sliced
- 1 cup pineapple, diced
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- Salt to taste
- chopped green onion and cilantro for garnishing
For the tuna marinade:
- 1 cup green onion, roughly chopped
- 1 clove of garlic
- 1 ounce ginger (about 1 tablespoon minced ginger)
- 1 serrano pepper, seeded and chopped
- 1/4 cup packed cilantro
- 1 teaspoon sea salt
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon dried thyme
- 1 tablespoon brown sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
Instructions
- First, make the tuna marinade. Combine green onion, garlic, ginger, serrano pepper, and cilantro in a food chopper or food processor, chop finely, then transfer to a medium bowl; add the rest of the ingredients from the marinade; mix well.
- Add tuna chunks into the marinade, combine and coat well. Cover and marinate for 4 hours or overnight.
- When ready to cook, add 1/2 cup quinoa and 1 cup water in a small saucepan. Bring to a boil and simmer for 10-15 minutes until the quinoa is tender and fluffy. Set aside.
- In the meanwhile, heat up 2 tablespoons extra virgin olive oil a 10-inch cast iron skillet over medium-high heat. Add sweet onion, bell pepper, zucchini and cook for 5 minutes or until the vegetables start getting tender.
- Stir in tuna with the marinade and pineapples into the skillet, stir a couple times and then add 1 tablespoon soy sauce and 2 tablespoons lemon juice. Continue cooking for about 5 minutes or until the tuna is cooked through. Taste during cooking and add a dash of salt if desired; stirring often.
- Remove from heat; add the quinoa into the skillet; combine well; garnish with chopped green onion and cilantro before serving.
Notes
Substitute Tamari for the soy sauce for a gluten-free version.
Recipe partially adapted from Food.com.
Nutrition
- Serving Size: 1
- Calories: 397
- Sugar: 11.3g
- Sodium: 758mg
- Fat: 14.5g
- Saturated Fat: 2.8g
- Carbohydrates: 37.2g
- Fiber: 5.9g
- Protein: 31.6g
- Cholesterol: 42mg
