YOUR SOLIN GENERATED RECIPE
Flaky canned tuna tossed in a zesty lemon-mustard dressing, served over a bed of fluffy quinoa with crisp cucumbers and creamy avocado.
INGREDIENTS
4 oz canned tuna
1 cup cooked quinoa
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
0.25 cup Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
0.5 tbsp extra virgin olive oil
0.13 whole avocado
2 whole kalamata olives
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Drain the canned tuna thoroughly in a fine-mesh sieve to ensure the salad stays crisp and not watery.
In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, extra virgin olive oil, sea salt, and black pepper until the dressing is smooth and emulsified.
Place the drained tuna and finely minced red onion in a medium bowl, then pour the dressing over them and fold gently until the tuna is well coated.
Place the fluffy cooked quinoa in the base of a wide serving bowl.
Arrange the diced cucumber, halved cherry tomatoes, sliced avocado, and pitted kalamata olives in neat sections over the quinoa.
Add the tangy tuna mixture to the center of the bowl and garnish the entire dish with freshly chopped parsley before serving.