High-quality proteins of tuna and pistachio nuts provides a nutrient rich meal.
Tinned tuna (in brine) 320g (2 x tins)
Pistachio nuts (kernels) 70g
Quinoa (mixed colour) 300g
Spring onions 50g
Flat leaf parsley 20g
Olive oil 20g
Lemon juice 10g
First cook the quinoa. Rinse the quinoa before cooking to remove extra starch.
Put the rinsed quinoa into a saucepan and add the water. Season with salt and heat until boiling (do not cover).
Once the water is boiling, switch the heat down to a simmer and let it simmer until the water has absorbed. Put a lid on the pan and take it off the heat. Let it stand for 5-10 mins.
While the quinoa is resting, open and drain the tuna, roughly chop the tomatoes, pepper, spring onion, parsley and pistachio nuts. Mix in a bowl and add the oil and lemon juice.
Transfer the quinoa to a large serving plate and combine the rest of the ingredients. Any leftovers are great served cold.
Team GB nutritionist Nigel Mitchell says:
Combining the high-quality proteins of tuna and pistachio nuts provides a nutrient rich, protein-packed meal.
These are also great brain foods. Tuna is a strong supplier of Omega 3 fats such as DHA which is an essential part of the brain.
Meanwhile, the greens and purples in the pistachio nuts are high in anthocyanins (antioxidants) which have been associated with supporting a happy mind.
TOP TIP: For a plant-based version leave out the tuna and double the pistachios.
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