Salad With Buckwheat And Tuna With Hummusy-Mustardy

Name: Salad With Buckwheat And Tuna With Hummusy-Mustardy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2,5 ounces (1/2 a can) tuna (water, no salt added); 1/4 cup buckwheat; 1 cup edamame with shells or 1/4 cup shelled; 1 egg; 1 cup mixed greens; 4 onion rings halved (approx); 1/4 avocado sliced; 4 cherry tomatoes; shaved parmigiano reggiano to taste; 1 tablespoon hummus; 1 teaspoon Dijon mustard; salt/pepper to taste

Servings: persons

2,5 ounces (1/2 a can) tuna (water, no salt added)
1/4 cup buckwheat
1 cup edamame with shells or 1/4 cup shelled
1 egg
1 cup mixed greens
4 onion rings halved (approx)
1/4 avocado sliced
4 cherry tomatoes
shaved parmigiano reggiano to taste
1 tablespoon hummus
1 teaspoon Dijon mustard
salt/pepper to taste

1
Put edamame in the steaming basket and steam for 6-7 minutes. Once cooled a little, shell them (or just steam the beans if use shelled ones).
2
Put mixed greens, onion, avocado, tomatoes in the bowl.
3
Bring to boil 2/4 of water in the saucepan. Add buckwheat, remove a heat to medium-high and cook for abou 5-6 min, till the liquid evaporates.
4
In a separate small pot bring to boil about 1/2 of water (1 inch), place an egg in the steaming basket, cover and steam for 6, 5 min. After 6,5 min uncover the pot and rinse under the cold water for 30 sec. Peel and cut in halves.
5
Mix edamame, buckwheat with the veggies, add tuna, egg and parmeggiano,
6
Mix hummus with mustard and pour on top of the salad. If the dressing is to thick add a little bit of oil. My hummus was homemade and not too thick.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2,5 ounces (1/2 a can) tuna (water, no salt added), 1/4 cup buckwheat, 1 cup edamame with shells or 1/4 cup shelled, 1 egg, and more.

Yes, Salad With Buckwheat And Tuna With Hummusy-Mustardy Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad With Buckwheat And Tuna With Hummusy-Mustardy Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions