Yellowfin Tuna &
Broccoli Quinoa Salad
Yellowfin Tuna &
Broccoli Quinoa Salad
Ingredients
- 2-1/2 cups small cut broccoli florets
- 2 stalks celery, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup Craisins® or dried cranberries
- 1 cup cooked tri-color quinoa (*see notes)
- 1 lemon, zested and juiced
- 2 cans Crown Prince Natural Chunk Light Yellowfin Tuna in Spring Water, drained and flaked
- 1 tbsp Crown Prince Natural Anchovy Paste
- 3/4 cup mayonnaise
- salt and black pepper, to taste
Directions
In a large mixing bowl, combine all ingredients except for anchovy paste, mayonnaise, salt and pepper. Set aside.
In a small bowl whisk together anchovy paste and mayonnaise. Add to all other salad ingredients and combine well. Season with salt and pepper.
Serve salad stuffed in a pita, in between your favorite slices of bread, or serve with crackers or pita chips.
Serves: 4
Notes
Quinoa can be cooked similar to rice. The ratio is 1 cup of quinoa to 2 cups of water. Place quinoa and water in a pot large enough to accommodate the contents. Bring to a boil, and then reduce heat to a simmer. Leave uncovered until majority of water has evaporated. Cover with a lid and turn off the burner. Leave the pot covered for at least 10 minutes for the quinoa to finish cooking with the residual heat. Transfer cooked quinoa to a sheet tray or shallow baking dish to completely cool before adding to any salad. Cooked quinoa can be stored in the refrigerator for up to seven days.
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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