Tuna With Buckwheat And Vegetable Salad Recipe

Cook Buckwheat

1. Rinse 1 cup of buckwheat grains thoroughly under cold water. 2. In a medium saucepan, bring 2 cups of water to a boil. 3. Add the rinsed buckwheat grains to the boiling water. 4. Reduce the heat to low, cover, and simmer for about 15 minutes or until tender. 5. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

Prepare Tuna

1. Open and drain a can of tuna in water (about 200g). 2. Transfer the tuna to a large bowl and flake it with a fork.

Chop Vegetables

1. Dice 1 medium cucumber, 1 bell pepper, and 2 medium tomatoes. 2. Finely chop 1 small red onion and 1/4 cup of parsley.

Make Dressing

1. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper to taste.

Assemble Salad

1. In the bowl containing the flaked tuna, add the cooked buckwheat and chopped vegetables. 2. Pour the dressing over and toss gently to combine all ingredients. 3. Adjust seasoning with more salt and pepper if needed. 4. Serve chilled or at room temperature.