Tahini-Lemon Kale Salad with Grilled Tuna Steak

kale

 

Ingredients:

  • 2 tbsp water
  • 1 tbsp olive oil
  • 1 tbsp tahini
  • 4 cups stemmed Kale
  • 2 tbsp lemon juice
  • 2 tsp lower-sodium soy sauce
  • ½ cup Quinoa and 1 cup water
  • 1 Tuna Steak

 

Directions:

  • For the Salad dressing: Combine water, lemon juice, soy sauce, tahini, and olive oil in a cup, and whisk until smooth.
  • For the Quinoa: Bring 1 cup of water to a boil, then add ½ cup of Quinoa, reduce heat to low, cover, and leave it for about 15-20 minutes. Fluff with a fork.
  • Bring a bowl, add the stemmed Kale, Quinoa, Salad Dressing and mix well. Add a handful of Walnuts if you’d like.
  • For the Tuna Steak: Season the Tuna with salt and pepper, basil, and parsley. Place it on a pan on medium-high heat, drizzle with freshly squeezed lemon juice. Keep for 2-3 minutes, turn, and add some lemon juice to the other side. Also keep for 2-3 minutes.

 

Bon Appétit !

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