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Dairy
Easy
1 Hour
Diets 
I had this dish at The Upper Crust in Lakewood, and let me tell you, it’s a must-try. When I recreated it at home it became a staple supper. I have family members who come over especially for this dish! To make it really special, use a sizzling plate so you can enjoy your food while it still sizzles.
1/4 cup oil, such as Gefen Canola Oil
1 large red onion, sliced in half-moons
1 large red pepper, sliced thinly
1 (8-ounce) carton baby bella mushrooms, sliced
2 cups sugar snap peas
1 cup Beleaves Quinoa
2 cups water
1/2 cup shredded mozzarella cheese
1 teaspoon Gefen Toasted Sesame Oil
1 tuna steak, 1 inch thick
salt
freshly ground Gefen Black Pepper
1 teaspoon Gefen Canola Oil
1 tablespoon butter
fresh parsley, roughly chopped
lime wedges
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.
Photography by Chay Berger
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