Instructions
Follow the steps and taste along the way.
Cook the quinoa
Rinse the quinoa in a sieve. Place it in a saucepan with 480 ml water and 3 g salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes.
Prepare the vegetables and limes
Finely chop the onion and quarter the tomatoes. Dice the avocado and chop the cilantro. Juice the limes to yield approximately 30 ml juice.
Sear the corn and warm the tomatoes
Heat a frying pan over medium-high heat. Add 15 ml oil and spread the corn in a single layer. Sear for 7–9 minutes, stirring occasionally, until brown spots form on the kernels. Add the onion and tomatoes and cook for another 2 minutes. Remove from the heat and stir in 20 ml lime juice, the cilantro, and 2 g salt.
Sear the tuna
Pat the steaks dry with a paper towel and season with the remaining 2 g salt, then add the pepper. Heat the remaining 10 ml oil in a clean pan over medium-high heat. Sear the tuna for approximately 2–3 minutes per side; it should reach 63 °C in the center. Set aside to rest for 3 minutes.
Finish and serve
Fluff the quinoa with a fork and divide it among plates. Gently stir the avocado and the remaining 10 ml lime juice into the warm corn and tomato mixture. Slice the tuna, place it on the quinoa, and add the vegetable mixture.
