Tuna With Quinoa, Caper And Parsley Salad

• 1/4 cup white quinoa
• 2 bunches parsley, roughly chopped
• 1 pint cherry tomatoes, halved
• 1/2 cup toasted pine nuts
• 1/4 cup currants
• 1 tbsp olive oil
• 4 (7 oz) trimmed tuna steaks
• 3 tbsp capers, rinsed, salted
• None None Dressing
• 1/4 cup extra virgin olive oil
• 1 None lemon, grated zest
• 1 tbsp lemon juice
• 2 cloves garlic, crushed
• 2 tsp sugar
• 1 tsp piri piri spice mix

1. Cook quinoa following packet instructions. Rinse under cold water and drain well. Cool slightly. Transfer to a large bowl with parsley, tomatoes, pine nuts and currants.
2. To make dressing, in a small bowl, whisk all ingredients together. Season to taste.
3. Heat oil in a large frying pan on high. Sear tuna 1 minute each side and transfer to a plate. Sautee capers 1-2 minutes, until crisp and transfer to a plate.
4. Toss dressing with the salad to coat. Serve tuna on a bed of salad, sprinkled with capers.

white quinoa, parsley, cherry tomatoes, nuts, currants, olive oil, tuna, capers, dressing, extra virgin olive oil, lemon, lemon juice, garlic, sugar, spice mix

Taken from recipes-plus.com/api/v2.0/recipes/28691 (may not work)