• 3-4 ears of corn, husks, and kernels removed

• 1 cup quinoa, cooked according to package

• 4 green onions, white and tender green parts, thinly sliced

• 1/2 cup fresh mint leaves, cut into ribbons and then chopped

• Salt and pepper to taste

• 1 pound of good quality tuna seasoned with salt and freshly cracked pepper


For the Vinaigrette:

• Juice of one large lemon, or 1/4 cup

• 2 teaspoons agave or honey

• 1/3 cup grapeseed oil, or good olive oil

• Salt and pepper

Smoked Paprika Oil:

• 1/4 teaspoon Spanish smoked paprika

• 2 Tablespoons olive oil



Combine the quinoa with the water in a medium saucepan and bring to a boil. Reduce heat to low and cover and cook for 8-10 minutes until all the water has been absorbed. Remove from the heat, fluff and set aside for 5 minutes. Shuck the corn and then remove the kernels from the cob with a sharp knife. Clean, trim and cut the green onions thinly and on the bias. In a sauté pan with 2 Tbsp of olive oil on medium high heat, sauté the corn till the kernels begin to caramelize around the edges (3-4 minutes). Then add the scallions and continue to cook for a few more minutes and set aside to cool. Combine the quinoa, corn and scallions, vinaigrette and chopped mint, season with salt and pepper.

In a separate sauté pan, sear your seasoned tuna on high heat. Without shaking the pan, leave the tuna to brown for 2 minutes then flip over for another 2 minutes leaving the middle nice and red. Thinly cut the tuna and place on a platter on top of the quinoa salad and drizzle with the paprika oil.

Yields: 4-6 servings