Cold Tuna and Quinoa Salad with Lemon and Dill – An Easy and Healthy Canned Tuna Recipe

This refreshing salad is inspired by the bright and zesty flavors of Mediterranean cuisine. The combination of protein-rich quinoa and tuna, along with the tang of fresh lemon and dill, creates a satisfying dish that's perfect for a light lunch or a side salad at dinner.

Ingredient List:

• 1 cup of quinoa

• 2 cans of tuna in water, drained

• 1 large cucumber, diced

• 2 cups of cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 1/2 cup of fresh dill, chopped

• 1 lemon, zest and juice

• 1/4 cup of olive oil

• Salt and pepper to taste

Preparation Steps:

1. Cook the quinoa according to the package instructions. Once done, let it cool.

2. In a large bowl, combine the cooled quinoa, drained tuna, diced cucumber, halved cherry tomatoes, sliced red onion, and chopped dill.

3. In a small bowl, whisk together the lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste.

4. Pour the dressing over the quinoa and tuna mixture. Toss well to ensure all ingredients are evenly coated.

5. Cover the salad and refrigerate for at least an hour before serving. This allows the flavors to meld together.

6. Serve the salad cold.

Drink Pairing: A glass of chilled Pinot Grigio pairs beautifully with this light and zesty salad. For a non-alcoholic option, try a sparkling lemonade.

Chef's Tips:

• To add a bit of crunch to your salad, consider adding some toasted almond slices or sunflower seeds.

• You could swap out the tuna for cooked shrimp or chicken for a different protein option.

• This salad can be made ahead of time and stored in the fridge for up to 2 days, making it a great option for meal prep.

Cooking Time & Servings: Preparation time: 20 minutes Chilling time: 1 hour Servings: 4

Nutritional Information (per serving): Calories: 360 kcal Total Carbs: 32g Sodium: 200mg Fiber: 5g Fat: 15g Protein: 25g