YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Quinoa Bowl
Tossed flaked wild-caught tuna and fluffy quinoa with crisp Mediterranean vegetables, finished with a bright and zesty lemon-herb vinaigrette.
INGREDIENTS
6 oz canned tuna
0.75 cup cooked quinoa
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
5 whole kalamata olives
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Drain the canned tuna thoroughly in a fine-mesh sieve to ensure a clean, non-watery texture for the bowl.
In a large mixing bowl, combine the cooked quinoa, flaked tuna, diced cucumber, halved cherry tomatoes, and minced red onion.
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper until the dressing is fully emulsified.
Pour the lemon-herb vinaigrette over the tuna and quinoa mixture, tossing gently with a large spoon to coat every ingredient evenly.
Slice the kalamata olives into rounds and fold them into the bowl along with the fresh chopped parsley for a burst of color.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the vibrant Mediterranean flavors to meld.