Packed with nutrients, protein, and bright flavors, this citrus and herb quinoa salad with tuna elevates canned fish into a fresh, satisfying meal.
This post is sponsored by Genova Premium Tuna | Thank you for supporting the brands I trust.
Tuna is a popular choice for people aiming to eat healthier. It’s an affordable lean protein that supports heart health and supplies omega-3s, vitamin D, and selenium. Too often tuna is limited to classic mayo-based sandwiches — this citrus and herb quinoa salad is a refreshing, nutritious alternative that makes tuna the star of a grain bowl.
Make Tuna Your Go-to Grain Bowl Protein
Grain bowls are versatile, filling, and ideal for packing a range of flavors and nutrients into one meal. While chicken is commonly used, high-quality canned tuna is an excellent lean protein choice. It provides essential nutrients and supports brain and heart health, making it a smart swap for your favorite bowls.
Genova Yellowfin Tuna in Olive Oil Is the Perfect Fit
Quality matters when choosing canned tuna. Genova offers rich, hand-filleted yellowfin tuna in olive oil that lifts simple recipes with excellent texture and flavor. Their tuna is sustainably sourced and traceable, with a code on each can to track origins — a comforting plus when choosing canned seafood.
How to Make Citrus and Herb Quinoa Salad With Tuna
This recipe is simple to prepare and comes with a bright lemon-herb dressing you’ll want to make again and again.
Ingredients
- 2 (5 oz) cans Genova Yellowfin Tuna, drained
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- Pinch kosher salt
- 1/2 cup thinly sliced zucchini (cut into quarters)
- 1 shallot, thinly sliced
- 1/2 cup toasted slivered almonds
- Zest of one lemon
- Lemon wedges, for serving
- Extra chopped fresh herbs for serving (dill, parsley, basil, oregano)
Dressing
- Zest and juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 2 tbsp water (to loosen, if needed)
- 1/4 tsp kosher salt, plus cracked black pepper to taste
How to Make Quinoa Salad With Tuna
- Rinse the quinoa thoroughly to remove any bitter coating. Drain and transfer to a saucepan over medium heat. Toast the quinoa, stirring occasionally, for about 2 minutes to deepen the flavor.
- Add the vegetable broth and bring to a simmer over medium-high heat. Once simmering, reduce heat to low, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and transfer to a large bowl to cool.
- While the quinoa cools, whisk together the dressing ingredients in a small bowl or shake them in a jar until emulsified. Adjust seasoning with salt and pepper if needed.
- When the quinoa is cool, gently fold in the drained tuna, sliced shallot, zucchini, toasted slivered almonds, and lemon zest. Drizzle the dressing over the salad and toss carefully to combine without breaking up the tuna too much.
- Serve the salad with lemon wedges and an extra sprinkle of chopped fresh herbs for brightness.
Tip: To toast the slivered almonds, place them in a dry skillet over medium-low heat. Shake the pan occasionally and toast until golden and fragrant, watching carefully to prevent burning.
Notes
This salad keeps well in the refrigerator for a couple of days. Store the dressing separately if you plan to keep it longer to preserve texture. Use fresh herbs to maintain bright flavor, and adjust lemon and herbs to your taste.
Nutrition (per serving)
Calories: 442 kcal | Carbohydrates: 59 g | Protein: 31 g | Fat: 11 g | Fiber: 9 g
Hope you enjoy!
If you make this recipe, snap a photo and tag us on Instagram @killing__thyme and @genova_seafood.