Sautéed Tuna with a Quinoa Crust
Sautéed tuna coated in a quinoa crust, served with mustard and Bordelaise sauce. Perfect for seafood lovers!
Ingredients
- 1 pouch (40 g) of Chef LELARGE Fine Cuisine Bordelaise Sauce Mix
- 4 tuna fillets (about 200 g [7oz.] each)
- 60 ml (1/4 cup) of strong dijon mustard
- 250 ml (1 cup) of quinoa, uncooked
- 45 ml (3 tablespoons) of olive oil
- 1 garlic clove, sliced
- 1 l (4 cups) of baby spinach
- 5 ml (1 teaspoon) of fresh lemon juice
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