Delicious UK - (08)August 2020

Quinoa,tenderstem

broccoli,avocado and

tunasalad

SERVES 2. HANDS-ON TIME 15 MIN

• 2 mediumfree-rangeeggs


• 150gtenderstembroccoli


• 2 tbspmixedseeds


• Splasholiveoil


• 1 tsprunnyhoney


• 1 tbsptamari


• 250gpackofready-cooked red
  andwhitequinoa


• 145-160gtinsustainable tuna,
  drained and flaked
  
  
  • 1 smallavocado,sliced
  
  
  • 2 tbspextra-virginolive oil
  
  
  • 2 tspdijonmustard
  
  
  • 2 tsp white wine vinegar
  
  
  
  

1 Boiltheeggsfor5-6minutesfor

softboiled.Drain,thenrununder

coldwatertostopthemcooking

more.Peel,leavingthemwhole.

2 Meanwhile,cookthetenderstem

broccoliinboilingwaterfor3-4

minutesuntiltender.Sliceanythick

stemslengthways.Ina drypan,

toastthemixedseeds,thenadda

splash of olive oil, the honey and

tamari.Cookfor1 minuteoruntil

sticky,thensetasidetocool.

3 Heatthequinoaaccordingtothe

packinstructions,thenarrangeon

2 plateswiththebroccoli,flaked

tunaandavocado.Halveorquarter

theeggs,thenplaceontop.

4 Ina jug,whiskthe2 tbspextra-

virginoliveoil,mustard,whitewine

vinegaranda splashofwater,then

drizzleoverthesalad.Scatter with

thestickyseedstoserve.

PERSERVING776kcals,46.2gfat(8g

saturated),39.2gprotein,44.7gcarbs

(7.1g sugars), 2.75g salt, 12.2g fibre

H

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NGRED

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TINOF

TUNA

THEHEROCREDENTIALS

Readilyavailableand

affordable,thisclassic

storecupboardstapleisrich

inessentialomega-3fatty

acids– crucialforhealth.

Theflavourisrelatively

gentle,whichmeanstuna

combineswellwithother,

morepunchyingredientsto

greateffect.Itstandsup

welltoheat,soit’sasgood

ina bakeddishasitisin

a salad.Stockupthe

cupboard!

Formorerecipessearch‘tuna’

at deliciousmagazine.co.uk

FEATURE COMPILED BY JEN BEDLOE

30 deliciousmagazine.co.uk