Quinola Tuna Flower
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
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!