Tuna Quinoa Salad with Tomatoes and Basil

Tuna Quinoa Salad with Tomatoes and Basil

This is a recipe I adapted from Sur la table’s Tuna Tabbouleh with Tomato and Basil. I used quinoa instead of bulgur, left out the shredded carrot and used tuna packed in water instead of tuna packed in olive oil. Having tested their recipe at work**, I can vouch that both are delicious and very easy to make. I doubled the recipe in the photo above. It keeps nicely in the fridge and travels well for lunch or as a dish to bring to a pot-luck. Enjoy! And as always, let me know if you make it and if you liked it.

Tuna Quinoa Salad with Tomatoes and Basil
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Mediterranean
Serves: 4
  • 1 cup of Quinoa
  • 2 cups of water
  • 6 scallions, white portion only
  • 1 cucumber, peeled and cut into ¼ inch dice
  • ¼ cup chopped flat leaf parsley
  • ¼ cup chopped basil
  • 1 cup cherry tomatoes halved
  • 1 [6 oz] can of tuna
  • 2 tablespoons EVOO
  • 2 lemons juiced
  • ¾ teaspoon salt
  • freshly ground black pepper
  1. In a small saucepan combine quinoa and water
  2. Bring to a boil
  3. Reduce heat to low
  4. Cook covered approx. 10-15 minutes or until water has been absorbed
  5. Set quinoa aside to cool
  6. In a separate bowl, combine tuna, olive oil, lemon juice, salt and pepper
  7. Once quinoa is cool, add scallions, cucumber, parsley, basil and cherry tomatoes
  8. Mix the tuna mixture gently into the quinoa mixture
  9. Season with salt and pepper

** ICYMI I work at Sur la table Cooking School.

Published by


I'm Greek. This is my journal. It's all about food and family.

Leave a Reply

Your email address will not be published. Required fields are marked *

I accept the Privacy Policy

Rate this recipe: