Description
This Mediterranean-style tomato tuna salad combines rice and quinoa, fresh herbs, tangy feta cheese, and a light balsamic dressing. It's easy to make, hearty, and bursting with vibrant flavours!
Ingredients
Scale
- 425g (15 oz) can of tuna in spring water, drained
- 380g (13 oz) (approx. 4 large) roma tomatoes, diced
- 100g (3.5 oz) greek-style feta cheese, crumbled
- 1 cup finely chopped parsley
- 1 small red onion, finely diced
- 250g (8.8 oz) bag pre-cooked rice and quinoa
Dressing:
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Dice the tomatoes into small chunks, finely chop the red onion and parsley. Add the tuna to a large mixing bowl and flake it with a fork (or your fingers, if you prefer).
- In a small bowl or screw-top jar, combine balsamic vinegar, olive oil, salt, and pepper. Whisk or shake well until fully emulsified.
- In a large bowl, mix the pre-cooked rice and quinoa, flaked tuna, diced tomatoes, red onion, parsley, and crumbled feta cheese.
- Pour the dressing over the salad and toss thoroughly to ensure everything is evenly coated.
- Serve and enjoy!
Notes
- Store leftover salad in an airtight container in the fridge for 3 days.
- Prep Time: 15 minutes
- Category: Salads
- Method: Chop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 322
- Sugar: 5.3g
- Fat: 11.2g
- Saturated Fat: 0.7g
- Carbohydrates: 30.9g
- Fiber: 3.3g
- Protein: 46.3g