The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tuna with mexican quinoa and mango and harissa dressing
Tuna with mexican quinoa and mango and harissa dressing
Ready in 20
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 240g mixed beans (drained)
- 110g baby plum tomatoes
- 250g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 2 wild-caught albacore tuna steak (Fish)
- 1 handful of fresh coriander
- 2 spring onion
- 80g sugar snap peas
- 1 tbsp harissa spiced mango dressing (Sunflower Oil, Water, White Wine Vinegar, Mango Juice Concentrate, Salt, Smoked Paprika, Cayenne Pepper, Ground Cumin, Ground Cardamom, Crushed Red Chillies, Ground Coriander, Garlic Puree, Xanthan Gum)
- 1 garlic clove
Nutritional Information
Calories: 527
Protein: 51g
Carbs: 47g
Fat: 12g
Tuna with mexican quinoa and mango and harissa dressing
Tuna with mexican quinoa and mango and harissa dressing
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Cooking Instructions
- Peel and grate the garlic. Finely slice the spring onion. Cut the tomatoes in half. Roughly chop the coriander and drain and rinse the beans.
- Heat a medium non-stick pan with 1 tbsp oil on a medium-high heat. Season the tuna with sea salt and black pepper and cook on both sides for 3-5 mins then transfer to a plate to rest.
- In the same pan, add 1 tsp of oil and add the spring onion, tomatoes, garlic, sugar snaps and 1/2 the coriander. Cook for 4 mins, then add the beans and season with sea salt and black pepper. Meanwhile in another pan warm the quinola through for 4 mins.
- To serve place the quinola and beans on the plate, add the tuna and pour over the dressing. Garnish with the remaining coriander.
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