Prep time: 5-10 minutes
Cook time: 40 min
- 2 Tuna steaks
- 2-3 tbsp maple syrup
- a sprinkling of ground cloves, ground cinnamon, and fresh grated nutmeg (enough to sprinkle over your tuna steaks)
- sliced green onions
- 4 tbsp coconut oil for cooking, divided
- 1/2 cup dried quinoa (about 1 cup cooked)
- 1.25 cups home made broth to cook quinoa
- 6 cups baby greens
- half an avocado, diced
- 1/8 thinly sliced red onion
- small handful almonds
- 4 medium sized red potatoes, diced
- A drizzle of olive oil and balsamic
- Preheat oven to 400ºF. Place diced potatoes in a shallow baking dish that has been rubbed with 1 tbsp coconut oil.
- Drizzle with olive oil, and sprinkle with salt and pepper to taste. Bake for 40 minutes, or until soft when poked with a fork
- Meanwhile, slice your red onion, chip your avocado, and slice your green onions. Place salad greens in two separate bowls, and set aside.
- Once potatoes have been in the oven for about 10 minutes, place your quinoa in a small pan with broth and turn burner to high. Once mixture is boiling, turn to low and let simmer until cooked (about 30 minutes total).
- When potatoes are about 10 minutes from being done, heat 2 Tbsp coconut oil in a skillet on the stove.
- Once oil is hot, brush tuna with maple syrup and place tuna steaks in pan. Sear for 3 minutes and brush opposite side with maple syrup. Once 3 minutes are up, flip fish and add 1 more tbsp coconut oil if needed, and cook for another 3 minutes. Once cooked, place one tuna steak on each plate and serve with quinoa on the side. Add butter, salt, and pepper as desired.
- Sprinkle red onion, avocado, and almonds over your salad greens and drizzle with olive oil and balsamic vinegar. Split into two bowls for serving.
- Your potatoes should be finished cooking. You may serve these on the side of your tuna and quinoa.