Breaded Tuna on Quinoa, with a Light Celery and Mushroom Sauce

First, breading the tuna- combine equal parts corn meal and whole wheat flour with kosher salt, fresh cracked pepper and garlic.

Beat two eggs and combined with milk in a separate bowl.

Slice the tuna steak into strips and nuggets and sprinkled them with a little salt, pepper and garlic.

Heat a little peanut oil in a pan.

Coat the tuna strips with the flour mixture, then dip them in the milk/egg mixture, then coat them in the flour mixture again, then put them in the pan.  Brown one side for about 3-4 minutes, then flip to brown the other side. Put them on a wire rack on a baking pan.  Once you have browned all the strips and put them on pan, place them in a 325 degree oven for about 10 minutes.

While you are baking the strips, quickly rinse the pan and dry with a paper towel.  Put a tablespoon of butter in the pan and melt.  Put in mushrooms and chopped celery and sautee for a few minutes, then put a tablespoon of flour into the pan and stir.  Put about a cup of milk into the pan and bring to a slow simmer. Keep stirring until it thickens slightly.

Place a bed of Quinoa on a plate.  Put some of the strips of tuna on top, then spoon out a healthy portion of the sauce on top.

Enjoy!