As you’ve read above we cooked this on the new Emile Henry grill stone on the BBQ. I made the salad and dressing first and while doing that decided to make extra dressing in which I marinated the tuna for about 30 minutes and also used to brush on the vegetables before grilling.
- 1 cup of quinoa – cook following the instructions
- 1-2 tomatoes chopped into small cubes
- ½ finely chopped yellow pepper
- 1 finely chopped Lebanese cucumber
- 2-3 stalks celery finely chopped
- 2-3 chopped spring onions
- 1 preserved lemon – discard the flesh and finely chop the skin
- Plenty of finely chopped coriander, parsley and mint
Firstly start the salad. I haven’t given exact quantities as it’s one of those recipes where you don’t need to be precise.
- 3 parts extra virgin olive oil to 1 part fresh orange juice, lemon and lime juice (one or a mix of all of these)
- 2 tsps ground cumin
- 1 tsp ground ginger
- 2-3 cloves crushed garlic
- 2-3 pinches of chili flakes
- Grated rind of a lemon or lime
- Salt and pepper to taste
- Other ingredients:
- Yellow eyed tuna steaks (Jimmy had it last week) or any other meaty fish steaks
- A selection of vegetables to grill
Whisk all the dressing ingredients together. Taste and adjust as necessary. It needs to be quite strong in flavour as it will dissipate once mixed with the quinoa and vegetables.
As soon as the dressing is ready pour some on the tuna steaks to leave for about 30 minutes.
Once the quinoa is cooked add a generous amount of the dressing while it is still hot. This gives it a good flavour. Once it has cooled, mix the quinoa with all the chopped vegetables and herbs. Set aside.
Thread a selection of vegetables onto the skewers that come with the grill stone. On one skewer I put small tomatoes and on the other alternating pieces of aubergine and courgette (cut them into even sized pieces). Also brush a few spears of asparagus with some of the dressing.
Heat your BBQ and place the grill stone on the grill to heat. Firstly add the vegetables that take the longest to cook – for me it was the tomatoes and the aubergine and courgette pieces. Turn them once. When the vegetables are almost cooked, add the asparagus spears and, for the last minute or two, the tuna steaks. I like them still to be quite pink inside so I cooked them for less than a minute on each side.
Serve directly at the table from the grill with the quinoa salad on the side. If you have any dressing to spare it’s nice to spoon a little more on the tuna.