Spring Tuna Salad


Spring Tuna Salad
– 2 cans of white tuna packed in water
– 1 bunch asparagus
– 1 bunch spring onions (scallions), thinly sliced
– 1 cup cooked quinoa
– 1-2 tbsp fresh thyme, chopped
– 1/2 lemon, juice
– 1-2 tbsp white balsamic vinegar
– 2-3 tbsp olive oil
– Salt and pepper
– Toasted walnuts, chopped (optional)

Bring a small pot of water to a boil. Blanch the asparagus spears in the boiling water for 30-60 seconds, drain and rinse under very cold water. Once cooled, cut the asparagus into 1-inch pieces. Combine the tuna, asparagus, chopped green onions, quinoa, and thyme in a bowl. Toss the ingredients with lemon juice, vinegar, olive oil, and salt and pepper to taste. Cover and chill for 1 hour to allow flavors to meld and marinate. Garnish with chopped walnuts when served.

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One thought on “Spring Tuna Salad

  1. Pingback: Picnic | Nat's Knack

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