Tuna Tabouleh Salad
10 minutes
PREP TIME
20 minutes
TOTAL TIME
4-6
SERVINGS
Ingredients
- 1 cup (250 ml) cooked quinoa, (or use any grain of choice)
- ¼ cup (60 ml) lemon juice
- ⅓ cup (80 ml) extra virgin olive oil
- ¼ tsp (1 ml) each salt and freshly cracked black pepper, plus more to taste
- 3 cups (750 ml) chopped curly parsley, packed
- ¼ cup (60 ml) chopped fresh mint, packed
- 1 cup (250 ml) quartered cherry tomatoes
- ½ cup (125 ml ml) finely diced cucumber
- ¼ cup (60 ml) finely diced red onion
- 170 g (1 can) Ocean’s Solid White Albacore Tuna, drained
- ¼ cup (60 ml) pomegranate seeds, for garnish (or sub dried cranberries, fresh currants or barberries)
- A few lemon slices, for garnish
Product Used
Directions
- In a mixing bowl, combine quinoa, olive oil, lemon juice, salt and black pepper. Let sit at room temperature for 10 minutes.
- Add chopped herbs, cucumber, red onion, cherry tomatoes and toss until well mixed. Fold in tuna and adjust seasoning to taste.
- Transfer to a serving dish and garnish with a few pomegranate seeds and a few lemon slices. Leftovers can be used a topping for a green salad, stuffed into a sandwich wrap or mixed with with cooked pasta for an easy pasta salad.
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