Salad

Tuna and Buckwheat Salad

Name: Tuna and Buckwheat Salad
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup buckwheat; 2 tablespoons olive oil; 1 piece lemon (juice); 0.5 teaspoon salt; 1 can tuna (drained); 0.5 bunch fresh mint; 1 piece lettuce; 0.5 bunch fresh thyme (leaves); 0.5 pieces pickled cucumber; 0.5 teaspoon red pepper flakes; 0.25 teaspoon cumin; 0.25 piece pomegranate (seeds)

Duration

25 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1 cup buckwheat
2 tablespoons olive oil
1 piece lemon (juice)
0.5 teaspoon salt
1 can tuna (drained)
0.5 bunch fresh mint
1 piece lettuce
0.5 bunch fresh thyme (leaves)
0.5 pieces pickled cucumber
0.5 teaspoon red pepper flakes
0.3 teaspoon cumin
0.3 piece pomegranate (seeds)

Step-by-Step Preparation

Speed:1x

Rinse the buckwheat thoroughly. Then place it in a pot and add cold water until it covers the surface by approximately 2 fingers. Let it come to a boil over high heat. Once it starts boiling, reduce the heat, cover the lid, and cook for approximately 15-20 minutes until the buckwheat has completely absorbed the water.

Place the cooked buckwheat in a colander to drain and let it sit for a few minutes. After it cools down, transfer it to a large salad bowl.

Pick the leaves off the fresh mint and chop them finely. Wash the lettuce with plenty of water, dry it, and chop it into large pieces. Add the fresh thyme leaves as well.

Chop the cucumber pickles into small cubes.

Add the chopped greens, the cucumber pickles, and the tuna (after draining the oil) on top of the buckwheat.

In a small bowl, prepare a dressing by thoroughly mixing 2 tablespoons of olive oil, the juice of 1/2 lemon, salt, red pepper flakes, and cumin.

Drizzle the prepared dressing over the salad and mix gently until all ingredients are combined.

Just before serving, sprinkle pomegranate seeds over the salad. This will provide both a visual feast and a sweet-sour touch.

Chef's Tips

Be careful not to open the lid of the pot for the first 5 minutes while cooking the buckwheat.
Make sure to dry the greens thoroughly after washing them; this prevents the salad from becoming watery.
To lightly marinate the tuna before adding it, you can place it in a mixing bowl and drizzle olive oil, red pepper flakes, and cumin over it.

Alternative & Optional Ingredients

You can also use arugula or parsley as greens.
You can also add boiled chickpeas or black beans instead of tuna.
Pomegranate molasses can also be preferred instead of lemon juice.

Gourmet Recommendations

You can make the salad even more filling by adding a few slices of avocado on top.
You can serve it with whole wheat crackers or croutons during service.

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Nutrition Facts

Per Serving

Calories420 kcal

Protein25 g

Carbohydrates30 g

Fat22 g

Fiber 8 g

Sugar 4 g

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Back

Salad

Tuna and Buckwheat Salad

Duration

25 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp