Preparation time: 10 mins Cooking time: nil
2 x 95g can tinned tuna in spring water, drained well
1 cup cooked and cooled quinoa
¼ tsp smoked paprika
2 tsp extra virgin olive oil
1 tsp red wine vinegar
Sea-salt flakes and freshly ground black pepper, to season
1/3 cup shredded red cabbage
1 small cucumber, halved, seeded, thinly sliced
½ cup cherry tomatoes, halved
1 radish, very thinly sliced
¼ red onion, thinly sliced
2 Tbsp savoury granola or roasted flaked almonds (optional)
extra herbs, to garnish
Finely grated zest and juice of 1 lemon
2 Tbsp extra virgin olive oil
½ cup basil leaves
½ cup flat leaf parsley leaves
2 green shallots, thinly sliced
1 Tbsp water
1 To make dressing, put all ingredients into a food processor and pulse until a rough paste forms. Season and transfer to a large bowl.
2 Add tuna to dressing and toss well. Season and set aside.
3 Combine quinoa, paprika, oil and vinegar in a medium bowl. Season and spoon onto 2 serving plates. Top with cabbage, cucumber, tomatoes, radish and onion. Spoon tuna over the top and scatter granola or nuts over the top. Garnish with extra herbs and serve.