In a skillet, heat the oil over high heat. Add the onions and sauté for one minute. Add the peppers, mushrooms, and sugar snap peas and sauté another five minutes. Transfer to a bowl and set aside, then wipe the skillet clean so it’s ready for step 4.

In a small saucepan, bring the quinoa and water to a boil over high heat, then turn the heat to low and cook until all the water is absorbed, about 15 minutes. Turn off the heat and set aside for 10 minutes (do not remove the lid!). Fluff with a fork.

Rub the sesame oil all over the tuna. Season with a sprinkle of salt and a generous amount of black pepper.

Heat the canola oil in the skillet over high heat until it shimmers. Add the tuna and cook one to two minutes for rare or three to four minutes for medium. To get a nice char and crust, do not move the tuna while it cooks.

Flip the tuna and add the butter, basting the tuna as the butter melts. Cook another one to two minutes for rare or another three to four minutes for medium.

Arrange the vegetables around the tuna, top them with quinoa, and sprinkle with cheese. Cook two minutes more, just until the cheese has melted. Garnish with parsley and serve with lime wedges.