Special to The Advocate
Have you tried some of the new tuna select fillets that are marinated? There’s an extra virgin olive oil and lemon dill marinade and an olive oil and roasted garlic marinade.
This Orange Basil Tuna Quinoa Salad is a new twist for tuna salad. Quinoa (keen’wah) is versatile because it takes on flavors from other ingredients. It’s whole grain, gluten free and heart healthful. Use the directions on package for cooking.
In this recipe orange zest is stirred into the cooked quinoa, giving it an intense orange flavor. The orange with the tuna, fresh basil, nuts and feta turn this dish into an interesting and different tuna salad.
The marinated lemon dill tuna also adds a new twist to stuffed eggs or small red potato appetizers. Select red potatoes that are roughly the size of an egg. The stuffing has garlic, goat cheese and capers.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.