Greek Quinoa Salad with Santo Amaro Tuna in Olive Oil & red Bell Pepper

Autumn Salad with Santo Amaro Tuna in Olive Oil & Oregano

Ingredients:

  • 1 can of Santo Amaro Tuna in Olive Oil & Red Bell pepper
  • 1 cup cooked and cooled quinoa
  • ½ cucumber, diced
  • 1 tomato, diced
  • ¼ red onion, thinly sliced
  • Black olives
  • Crumbled goat cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice

Steps

1

Cook the quinoa and let it cool.

In a large bowl, mix the quinoa with cucumber, tomato, onion, and black olives.

2

Add the crumbled goat cheese and gently toss the salad.

Place the Santo Amaro Tuna Fillets on top, making sure to include its rich olive oil and the flavorful pieces of red bell pepper for added flavor.

 

3

For the final touch, drizzle some of the olive oil from the tuna can along with lemon juice, then season with salt and pepper to taste.

Relish this vibrant and nutritious salad, crowned with the artisanal taste of Santo Amaro Tuna Fillets and its delightful touch of Red Bell Pepper—perfect for any festive gathering!

 

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