Italian Tuna, Quinoa And White Bean Salad

1. 1

   In a small pot bring 1 cup of water boil and add 1/2 teaspoon of salt. Add the quinoa cover and cook at low rolling boil for 10 minutes. Turn off the heat, leave the lid on and steam for another 5 minutes. While the quinoa is cooking prepare the rest of the salad.

2. 2

   Dump the tuna from the can(s) in a fine mesh strainer in the sink. Break up the tuna with your fingers. Place the tuna in a large bowl. Resist the urge to rinse it. Italian tuna packed in oil has a lot of flavor!

3. 3

   Add the parsley, zest and juice of one lemon, 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Mix well to combine in the tuna. Taste for seasoning.

4. 4

   Add the scallions and cannellini beans. Toss to combine, taking care to not have the beans break apart.

5. 5

   When the quinoa is done drain in the same colander you used for the tuna. Toss and fluff it up a bit. Let it cool down for 5 minutes and then toss it into the tuna salad. If needed squeeze a little more lemon over the salad and add a good drizzle of olive oil. Toss gently to combine and taste for seasoning. It may not be necessary if your lemons are on the large size.

6. 6

   You have two options with the avocado if desired: you can half it and scoop the tuna into it, or you can cut it up and toss it into the salad. Either way squeeze a little lemon juice over the avocado and a pinch of salt and pepper. The lemon juice will help keep it from turning brown.

7. 7

   Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.