High Protein Mediterranean Tuna Bowl

Ingredients

• 2 (5 oz) cans solid white albacore tuna in water, drained
• 1.5 cups cooked quinoa (warm or cold)
• 1 cup canned chickpeas, drained and rinsed
• 1 cup diced English cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup pitted kalamata olives, halved
• 1/4 small red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill (or 1 tsp dried)
• Lemon wedges, for serving
• FOR THE LEMON-HERB DRESSING:
• 3 tbsp extra-virgin olive oil
• Juice of 1 large lemon
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Whisk all the dressing ingredients in a small bowl or jar until emulsified. Taste and adjust salt or lemon — it should taste bright and a little sharp.

2. 2

   Drain the tuna well and flake it gently into a bowl with a fork. Drizzle a tablespoon of the dressing over the tuna and toss to season.

3. 3

   Divide the quinoa between two large shallow bowls.

4. 4

   Arrange chickpeas, cucumber, tomatoes, olives, and red onion in groups around the perimeter of each bowl.

5. 5

   Place the dressed tuna in the center. Scatter feta, parsley, and dill over the top.

6. 6

   Drizzle the remaining dressing over each bowl and finish with extra lemon. Serve immediately or pack for lunch — this bowl holds up beautifully.