Spicy Tuna Quinoa Bowl with Kiwi Chimichurri

This tuna quinoa bowl is full of goodness. The spicing on the outside of the tuna works so well with the fruity, zingy and spicy kiwi chimichurri, while the creamy avocado and sweet mango add more flavour and different textures. Some chopped red pepper adds more colour and crunch and the quinoa with plenty of lime and sliced spring onion bulks out the dish and soaks up all the lovely flavours. I priced this out using frozen tuna fillets but as I always say, if you can, head to your local fishmonger. These would be great on the bbq and would also work so well with salmon or chicken.

(Serves 4 - £2.86 per portion)

1. First make the spice rub for the tuna steaks. Mix 1 tsp each of dried thyme, oregano, paprika, turmeric, cumin, ground coriander, 1/2 a tsp each of onion and garlic granules and a pinch of cayenne pepper. Mix well then rub this all over the tuna steaks so they are well coated. Leave them outside the fridge before frying while you prepare the other elements.
2. Cook 150g of quinoa in chicken stock until cooked through. Drain and return to the pan with a bunch of finely sliced spring onions and the zest and juice of a lime.
3. For the kiwi chimichurri, finely chop two kiwis and add to a bowl with a finely chopped red chilli, 2 large crushed garlic cloves, 1/2 tsp garlic granules, some finely chopped coriander, 4 tbsps of EVOO, 2 tbsps of red wine vinegar, 1/2 tsp sugar, 1 tsp red pepper flakes, 1/4 tsp salt and the juice from a lime. Taste and set aside.
4. Slice an avocado, chop a red pepper, and chop a ripe mango. Heat a griddle pan over a high heat with 1 tbsp olive oil and fry the tuna steaks for 90 seconds on each side for pink flesh (if you prefer your tuna more well done cook for longer).
5. Assemble the elements of your poke bowl, leave the tuna to rest for a few minutes before slicing and drizzle over the chimichurri.