Seared Tuna Carpaccio


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Of Venetian origin, carpaccio is the name given to a dish with raw meat or fish. Omega-3-rich tuna fish is perfect for this, here coated in seasoned quinoa and seared to retain its juices. Served on a bed of nutty Camargue rice, quinoa and curly kale, the dish is great for entertaining. The fish should marinate for at least 3 hours in advance if possible.


  • 4 fresh tuna steaks, about 500 g/ lb total weight
  • 50 g/2 oz/ cup cooked red quinoa a handful of chopped fresh oregano
  • 15 ml/1 tbsp vegetable oil
  • 15 ml/1 tbsp sesame oil
  • salt and ground black pepper

For the marinade

  • 45 ml/3 tbsp horseradish sauce
  • juice of 1 lime
  • 5 ml/1 tsp Dijon mustard
  • ground black pepper

For the Camargue rice

  • 30 ml/2 tbsp olive oil
  • 2 shallots, peeled and finely diced
  • 115 g/4 oz/generous ½ cup Camargue rice
  • 750 ml/ pints/3 cups fish stock
  • 175 g/6 oz/1 cup pearl quinoa
  • 115 g/4 oz kale, washed and thinly sliced
  • salt and ground black pepper

To serve

  • 60 ml/4 tbsp mayonnaise mixed with 5 ml/1 tsp wholegrain mustard
  • lime wedges


  1. Three hours before eating, if possible, make the marinade by mixing the ingredients together in a medium-sized deep bowl. Add the tuna steaks, toss well to coat, cover and refrigerate.
  2. Half an hour before you want to eat, prepare the rice and quinoa mixture. In a medium pan heat 15 ml/1 tbsp olive oil, add the shallots and rice and cook for 3-4 minutes, until the shallot is soft.
  3. Add the fish stock to the pan, bring to the boil and simmer for 25 minutes, then add the rinsed pearl quinoa and simmer for a further 15 minutes until both grains are al dente. Add a little water if necessary during cooking. Drain when cooked and set aside.
  4. While the rice and quinoa mixture is cooking, prepare the marinated tuna.
  5. Place the cooked red quinoa in a medium bowl and mix in the fresh oregano, a little salt and plenty of black pepper. Dip in the moist tuna steaks and evenly coat on all sides.
  6. Heat a griddle if you have one, or heat the vegetable oil in a frying pan, and sear the coated steaks on a medium high heat for 1 minute until the coating is crisp. Turn over and cook the other side for a further 1 minute, then remove from the griddle or pan.
  7. Using a sharp knife, slice the steaks into 5 mm/¼ in slices. Drizzle with the sesame oil, cover and set aside.
  8. Fry the sliced kale in 15 ml/1 tbsp olive oil with a sprinkling of water on high heat, stirring, for 2-3 minutes until wilted. Add the rice and grain mixture to the pan and stir into the kale to warm through. Taste, and season if necessary.
  9. To serve, divide the rice, quinoa and kale mix between four plates and cover with slices of tuna. Top with a spoonful of mustard mayonnaise and serve with lime wedges for squeezing over.

Nutritional Information: Gluten free Energy 686kcal/2878kJ; Protein 39g; Carbohydrate 63g, of which sugars 7g; Fat 33g, of which saturates 5g; Cholesterol 45mg; Calcium 122mg; Fibre 5g; Sodium 617mg.