Pineapple Tuna Quinoa Skillet

Pineapple Tuna Quinoa Skillet

Pineapple Tuna Quinoa Skillet
Pineapple Tuna Quinoa Skillet
This image courtesy of delishplan.com

"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."

Serves4

Preparation Time4 hr 15 min

Cooking Time15 min

Ingredients

  • 12 ounces tuna steak, thawed and cut into 1-inch chunks
  • 1 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
  • chopped green onion and cilantro for garnishing
  • Salt to taste
  • 1 cup green onion, roughly chopped
  • 1 clove 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 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon dried thyme
  • 2 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brown sugar
  • 2 tablespoon soy sauce
  • 2 tablespoon extra virgin olive oil

Instructions

  1. 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.

  2. Add tuna chunks into the marinade, combine and coat well. Cover and marinate for 4 hours or overnight.

  3. 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.

  4. 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.

  5. 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.

  6. Remove from heat; add the quinoa into the skillet; combine well; garnish with chopped green onion and cilantro before serving.

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