Ingredients and Weight:
- 2 cans (12 ounces each) tuna, drained
- 1 cup cooked and cooled quinoa
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup pitted and chopped olives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
N/A
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine the tuna, quinoa, celery, red onion, parsley, sun-dried tomatoes, and olives.
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper.
- Pour the dressing over the tuna mixture and toss gently to combine.
- Season to taste with additional salt and pepper, if needed.
Nutritional Information:
- Calories: 350 per serving
- Fat: 20 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Refreshing and flavorful
- A combination of textures and flavors
- Healthy and nutritious
- Suitable for American taste buds
- Can be served as a main course or a side dish
User Comments:
- "This tuna salad is a great alternative to traditional versions. The quinoa and sun-dried tomatoes add a nice twist."
- "I love the combination of Italian flavors in this dish. It's perfect for a light and healthy lunch."
- "This tuna salad is a great way to use up leftover quinoa. It's quick and easy to make, and it's always a crowd-pleaser."
Special Precautions and Tips:
- Use high-quality tuna for the best results.
- If you don't have any sun-dried tomatoes, you can substitute chopped roasted red peppers.
- Add a pinch of dried oregano or basil for an extra boost of flavor.
