Tropical Tuna Buzz

Tropical Tuna Buzz                    10 Portions:

Ingredients:
10 servings of quinoa, boiled, rinsed
10 servings of mesclun salad (See recipe below)
10 tea spoons of butter (In room temperature)
10 lemon wedges

10 fillets of (fresh) tuna
1 tea spoon of garlic, minced
1 tea spoon of onion, minced
50 ml of olive oil
1/2 tea spoon of smoked paprika
salt-pepper


Method:
In a bowl mix the garlic, onions, o-oil and the s-paprika and whisk it well. Marinate the fish in it and keep in the fridge for 30 min. Now, on a hot grill cook the tuna (About 1 min. each other, or, your choice of doneness). Season with salt-pepper. Serve the tuna with some Quinoa and a side portion of the tossed/marinated mesclun salad. Do not forget to put a spoon full of butter on top of the hot fish, it adds a great flavour and keeps the fish moist and glossy when it goes to the table. Garnish with lemon wedge. Excellent colour, flavour and taste!

Recipe for mesclun salad:
Ingredients:
500 gm of mesclun salad
50 ml of balsamic vinegar
75 ml of olive oil
1/2 tea spoons of brown sugar
1 tea spoon of ginger roots, minced

Method:
In a bowl mix the ingredients with a whisk & toss the mesclun salad with the sauce. Keep it in the fridge (Always do it right before you serve the meal.)