Tuna Salad

Tuna Salad

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Yield: 4

Author: Rachel Aust

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

Salad

• 1 medium cucumber, peeled and diced
• ¼ teaspoon fine sea salt
• 1 cup tri-colored quinoa, rinsed and drained
• 2 cups water
• ½ cup chopped red onion
• 1 cup lettuce
• 1 (142-gram) can of tuna in olive oil
• 1 cup cherry tomatoes, halved

Dressing

• ½ ripe avocado
• ¼ cup tahini
• 2 tablespoons olive oil
• ¼ cup fresh cilantro
• ¼ cup chopped fresh basil
• 2 garlic cloves, peeled
• Juice of 1 lemon
• Water, as needed
• Salt, to taste
• Black pepper, to taste

Instructions

1. Add the cucumber to a fine-mesh strainer placed over a bowl, sprinkle with salt, and toss. Let sit while the quinoa cooks. The salt will pull some of the moisture from the cucumber.
2. Add the quinoa and water to a medium saucepan. Bring to a boil over high heat.
3. Reduce to a simmer, cover, and simmer for 15 minutes.
4. Remove the quinoa from the heat, transfer it to a salad bowl, and fluff with a fork. Set it aside to cool.
5. Add the avocado, tahini, olive oil, cilantro, basil, garlic, and lemon juice to a blender or food processor.
6. Blend/process until smooth. Add water, as needed, to achieve the desired consistency. Season the dressing to taste with salt and black pepper.
7. Remove the cucumber from the strainer, dry it with paper towels, and add it to the salad bowl with the remaining salad ingredients.
8. Drizzle the dressing onto the salad, toss, and serve.

Nutrition Facts

Calories

532

Fat (grams)

28

Carbs (grams)

40

Fiber (grams)

6

Protein (grams)

33

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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