Tuscan Farro-Style Quinoa Panzanella with Seared Tuna and Sunflower Gremolata

Instructions

1. 01

   Place the sliced red onion in a small bowl with the red wine vinegar and a pinch of salt. Set aside to mellow for at least 8 minutes.

2. 02

   Toast the sunflower seeds in a dry small skillet over medium heat for 90 seconds, shaking the pan, until fragrant. Transfer to a cutting board.

3. 03

   Once cool, chop the toasted sunflower seeds coarsely. Mix with the parsley, lemon zest, minced garlic, and a pinch of salt to make a quick gremolata.

4. 04

   Pat the tuna dry. Season both sides with the remaining salt and the black pepper.

5. 05

   Heat 1/2 tbsp olive oil in the same skillet over medium-high heat until shimmering. Sear the tuna 90 seconds per side for rare in the center (longer for medium). Transfer to a board to rest.

6. 06

   In a wide bowl, combine the cooked quinoa, tomato chunks, cucumber, olives, torn basil, and the mellowed onions with their vinegar. Drizzle with the remaining olive oil and toss gently.

7. 07

   Slice the rested tuna against the grain into 1 cm strips.

8. 08

   Plate the panzanella, lay the tuna across the top, and shower with the sunflower gremolata.