This French salad is perfect for the Summer. The pickled red onion and olive paste can be made in advance and stored in the fridge.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6 people
6 - Anchovy Fillets in Oil
1 - Chicken Stock Cube
1 - Lemon
2 - Lime
1 - Red Onion
6tbspSuperValu Extra Virgin Olive Oil
1bunchSuperValu Fresh Basil
1bunchSuperValu Fresh Coriander
1bunchSuperValu Fresh Parsley Flat Leaf
Start by preparing the pickled onion and olive paste. Pop the red onion slices in a jar with the lime juice and sugar and leave for 2 hours. This fresh pickle will keep in the fridge for 4 to 5 days.
To make the olive paste, place the anchovies, garlic, lemon juice and capers in a food processor and pulse for about 10 seconds. Add the olives and parsley and enough of the olive oil to make a paste. This olive paste will last for 2 weeks in the fridge if you add a little more oil to the top of the jar to keep it fresh.
Rinse the quinoa under running cold water and place it in a large pot. Boil the kettle and pour enough water over the quinoa so that it's covered by about 2.5cm of water. Place the quinoa, water and stock cube on a low heat, giving it a good stir to dissolve the stock cube. Turn down the heat so that the quinoa is simmering but not boiling.Cover and keep simmering for 20 to 30 minutes, until the water has all been absorbed.
Place the eggs in a pan and cover with cold water. Bring to the boil, then remove from the heat. Leave for 5 minutes, then plunge into a bowl of cold water. When the eggs are cool, peel them and cut in half.
Heat a non-stick chargrill pan over a medium heat. Drizzle the tuna steaks with a little oil and season with salt and freshly ground black pepper. When the pan is hot, add the steaks and cook for 45 to 50 seconds on each side, until the outside of the steak has browned but the inside is still pink.
Toast the sesame seeds in a hot, dry pan for 4 minutes, until golden brown, then spread out on a plate. Turn the cooked tuna in the toasted seeds.
To serve, roughly tear the basil and coriander leaves and mix them with quinoa. Arrange the ingredients in rows on a large serving platter, serving the black olive paste on the side and allowing everyone to help themselves.