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Prep Time:
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Cook Time:
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Recipe Yield: 4
Ingredients:
- 2 (4.5 oz.) Cans - StarKist E.V.O.O.® Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked
- 1⁄2 cup uncooked quinoa
- 1 orange, zested, sectioned and juiced
- 2 green onions, sliced
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. sliced fresh basil
- 2 oz. goat cheese, crumbled
- 1⁄2 cup chopped pistachios
- Arugula
Directions:
- Cook quinoa according to package directions. Remove from heat and mix in zest from 1 orange. Set aside to cool.
- Peel orange and remove as much of the pith as possible with a paring knife. Separate orange slices into individual sections and cut each section in half. Squeeze juice from the remaining orange sections into a small bowl.
- Mix about 1 Tbsp. orange juice, green onions, parsley, basil, goat cheese and half the pistachios into the quinoa.
- Gently mix in drained tuna and orange sections.
- Place mixture on bed of arugula and top with remaining pistachios.
Recipe Nutrition Information
When using 2 (4.5 oz.) Cans - StarKist E.V.O.O.® Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked
When using 2 (4.5 oz.) Cans - StarKist E.V.O.O.® Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked
| Servings Per Container: 4 | ||
| Serving Size: 180g | ||
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 370 | |
| Total Fat | 19g | 29% |
| Saturated Fat | 5g | |
| Trans Fat | 0g | |
| Cholesterol | 25mg | 12% |
| Sodium | 240mg | 10% |
| Total Carbohydrate | 24g | 8% |
| Dietary Fiber | 4g | 8% |
| Total Sugars | 6g | |
| Protein | 26g | |
| Vitamin A | 20% | |
| Vitamin C | 45% | |
| Calcium | 10% | |
| Iron | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
