Tuscan Kale Quinoa Tuna Salad With Tahini Dressing

Ingredients

  • 1 package Naked Yellowfin Tuna Steak
  • 1 1⁄2 cups cooked quinoa 4 cups baby kale
  • 1⁄4 cup feta cheese
  • 1⁄3 cup corn
  • 2 Tbsp dried unsweetened cranberries

Dressing:

  • 1 Tbsp. olive oil
  • 1 Tbsp. tahini
  • 2 Tbsp warm water juice of 1/2 of a lemon 1 clove of garlic,
  • minced salt and pepper to taste

Directions

Tuna Steak:

Pairing:

  1. Use a pre made quinoa pouch or cook 1⁄2 cup quinoa according to directions (will triple in volume once cooked).
  2. While quinoa cooks, combine salad dressing ingredients in a small jar or container with a lid. Fasten the lid and shake to combine ingredients well. Adjust water to achieve preferred consistency, adding more to thin out as desired.
  3. When quinoa is cooked, add all ingredients in a large mixing bowl. Toss with salad servers to coat all ingredients evenly with dressing
  4. Divide between two plates and serve.