I am fighting off the beginnings of a cold so in between the spoonfuls of manuka honey I have been consuming for the past three days, I am trying my best to eat some health boosting food. This rainbow tuna salad was just perfect. Light but filling and packed with fresh veggies and lean protein it makes a great light lunch or snack.
I don’t use a lot of buckwheat, I love my my Buckwheat Banana Bread Pancakes but other then the occasional buckwheat noodle stir fry, I’m not very adventurous with this grain. However, these crispbreads are my absolute favourite. They are organic, gluten free and made with only two ingredients; wholegrain buckwheat flour & sea salt. They are delicious topped with humous and are absolutely perfect with this tuna salad.
I get these from Ocado or Amazon but if you don’t have them you can try this tuna salad with wholegrain rice cakes, oat cakes or other wholegrain crackers like dark ryvita.
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Clean Eating Rainbow Tuna Salad
- Yield: 2 Servings
Light but filling and packed with fresh veggies and lean protein this recipe makes a great light lunch or snack.
- 8 Amisa Buckwheat Crispbread
- 1 tin Tuna drained
- 2 tsp Olive Oil
- 1/4 (75g) Cucumber finely diced
- 3 Radishes finely diced
- 1/2 Celery Stalk finely diced
- 1 Tablespoon Red Onion finely diced
- 1 large pinch Black Pepper
- 1 Tablespoon Fresh Parsley to serve
- Place the tuna, olive oil and diced vegetables into a bowl and stir to combine.
- Top with plenty of black pepper and fresh parsley and serve with the crispbreads.