Nothing short of a last minute lunch idea and using what was on hand here, folks! But really came out tasty! I put it over salad greens with a sliced hard boiled egg.
Makes about 2-3 servings
- 1 can tuna
- 1 cup cooked quinoa
- 1 Tablespoon fresh dill, chopped
- 1 large raw garlic clove, finely minced
- 1 kosher dill pickle spear, chopped
- 1 Tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste.
- Combine all and season to taste.