INGREDIENTS

• Ready to Eat Tuna :

  •1 Hanaa Tuna Steak with Black Pepper Sauce

  Salad:

  •2 ½ cups baby spinach, roughly chopped

  •5 to 6 strawberries (to yield ¾ to 1 cup sliced strawberries)

  •3 Tbsp chilled goat cheese, crumbled

  •2 Tbsp slivered almonds

  •2 Tbsp pine seeds

  Quinoa:

  •¼ cup quinoa, rinsed under running water in a fine mesh colander

  •½ cup water

  •م> teaspoon salt

  Lemon dressing :

  •2 Tbsp olive oil

  •½ tsp lemon zest

  •1 Tbsp + 1 tsp lemon juice

  •1 tsp Dijon mustard

  •½ tsp honey

  •Freshly ground black pepper

PREPARATION

1.Cook the quinoa: In a small saucepan, combine the rinsed quinoa and ½ cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 to 17 minutes. Remove the pot from heat, sprinkle in م> teaspoon salt and fluff the quinoa with a fork. Let the quinoa cool, uncovered, for 7 to 8 minutes. (Or use precooked Quinoa)

2.Make the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, honey and a few twists of freshly ground black pepper until emulsified. Set the dressing aside.

3.Toast the almonds and pine seeds: In a small pan over medium heat, toast the almonds and pine seeds, stirring often, until they are fragrant and turning golden, about 5 minutes.

4.Assemble the salad: In a bowl, combine the chopped spinach, sliced strawberries, warm quinoa and toasted almonds. Crumble goat cheese over the salad. Drizzle in just enough dressing to lightly coat the spinach (I only used about half of the dressing) and toss.

5.Add Hanaa Gourmet Grilled Tuna Steak with Black Pepper.