FOR THE TUNA:
Mix 2 cups of quinoa, already cooked, 6 or 8 palm hearts, 1 bell pepper, 1 scallion (including the green part), all thinly diced, 15 basil leaves, 1 bunch of chives, 2 tablespoons of flax seeds, 3 tablespoons of honey mustard, 4 tablespoons of soy sauce, 1/3 cup of olive oil, 3 tablespoons of balsamic vinegar, 3 tablespoons of lemon juice, salt and pepper. Mix everything. It should be sticky so that the timbale won’t fall apart. If you don’t have a timbale mold, you can cut a can of cream or any can you have on both sides. This way you get a cylinder. Place the cylinder upright in the plate and add the amount of seasoned quinoa you wish. Press gently with a spoon.
FOR THE TUNA:
You need 1 piece of tuna per serving. In a sealable bag, put 2 tablespoons of oyster sauce (or teriyaki or any sauce you prefer), 2 tablespoons of olive oil, 4 tablespoons of soy sauce, and put the pieces of marinated tuna in the bag (hopefully more than 30 minutes). Put olive oil in a pan, and once hot, put in the fish pieces one by one, sear, and flip, leaving the center raw (English style). Add the marinade liquid when you flip them.
Take out the fish pieces and cut them diagonally, in two (look at the picture). Place the fish over the timbale with a teaspoon of fig jam on top and, to add some color, some blueberries, rough bindweed fruit and dried tomatoes, hydrated.
MODIFICATIONS:
Quinoa: rice, couscous
Vegetables: corn, broad beans, coriander, avocado
Tuna: salmon, chicken, mushrooms
Fruit: Blackberries, raspberries, grapes
