Tuna Steak with Sesame Quinoa
140g Quinoa, 360ml Boiling Water, 2 Fresh Tuna Steaks, 3-4 Tablespoons Fresh Petit Pois, 2 Teaspoons of Coconut Oil, 1 Tablespoon Tamari (Wheat-Free Soy Sauce), 2 Teaspoons, Lemon Juice, 1 Large Carrot, Finely Sliced, 6 Spring Onions, Finely Sliced, Freshly Ground, Black Pepper.
Cook the quinoa by placing it in a pan with the boiling water. Cover and simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is soft and fluffy.
Meanwhile, grill the tuna steaks under a moderate heat for 10-12 minutes, turning halfway through.
Add the peas to the cooked quinoa, stir through, and then remove from the heat (they will cook or soften slightly in the residual warmth). Combine the quinoa with all the other ingredients, tossing thoroughly to mix all the flavours and allow the quinoa to soak up the liquid.
Serve each steak on a bed of quinoa.