Quinola Tuna Flower

Tuna flower4_light

Ingredients:

200g Quinola, uncooked or ready cooked saved in fridge

1 can drained tuna

4 heads of chicory, washed and drained

Small chopped onion

Teaspoon each of chopped parsley, garlic, ginger if wished

Mayonnaise

Instructions:

Mix all ingredients, season, add dollop of mayonnaise, serve on bed of chicory leaves arranged as flower petals. Quinola part of the salad can be topped with half a cherry tomato if wished.

We have added a fresh chive emulsion, for extra taste (liquidise chives with a drop of oil and strain out bits) and some oven roasted cherry tomatoes.

 

Variations: substitute the tuna for ham, chopped hard boiled eggs, chicken, cubes of cheese. Be inventive!