Dressed up tin tuna lunch

I used what I had access to and made a refreshing and warm salad.

1 tin tuna
Greek yoghurt
Leftover roast grape tomatoes with feta – reheated
Kimchi – cabbage
Kimchi – radish
Cilantro
Green onion
Za’atar
Capers
Arugula

1/2 c white quinoa and 1/2 c red quinoa cooked with a mushroom bouillon

I finely chopped the kimchis and added them to the tuna. I poured some of the kimchi juice in.

I had about 10 leftover roast grape tomatoes with some feta cheese. I mashed this into the tuna.

I chopped a handful of cilantro and stems as well as one green onion. Added to tuna.

Generously added the Za’atar.

Added about a tbsp capers.

Added approx 3 tbsp yoghurt. Mixed then seasoned to taste.

On a bed of arugula, I added the quinoa. Then topped with the tuna.

The cherry tomatoes and quinoa warmed the salad without making it soggy/less crunchy.

Nom nom nom.