The lunch edit 895

Tuna, Sweetcorn and Quinoa Bowl with Lime Yogurt

Make tuna, sweetcorn and quinoa bowl with lime yogurt, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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Tuna, Sweetcorn and Quinoa Bowl with Lime Yogurt, plated and ready to serve. — The finished recipe. Tuna, Sweetcorn and Quinoa Bowl with Lime Yogurt

Ingredients 1 to 6 for tuna, sweetcorn and quinoa bowl with lime yogurt arranged separately on a dark worktop. — Ingredients 1 to 6. 110 g Tuna in spring water, drained (A standard tin, drained. Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.). 100 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.). 50 g Sweetcorn, tinned and drained (Drained weight.). 80 g Red pepper. 20 g Spring onion. 60 g Greek yogurt, 0% fat

Ingredients 7 to 9 for tuna, sweetcorn and quinoa bowl with lime yogurt arranged separately on a dark worktop. — Ingredients 7 to 9. 20 g Pickled jalapeños. Juice of half a lime Lime juice. A small handful Fresh coriander

Tuna, Sweetcorn and Quinoa Bowl with Lime Yogurt, preparation step 1: Stir the lime juice and a pinch of salt into the yogurt. — Step 1. Stir the lime juice and a pinch of salt into the yogurt.

Tuna, Sweetcorn and Quinoa Bowl with Lime Yogurt, preparation step 2: Dice the pepper and slice the spring onion and jalapeños. — Step 2. Dice the pepper and slice the spring onion and jalapeños.

The finished tuna, sweetcorn and quinoa bowl with lime yogurt. — Step 3. Fold the tuna, sweetcorn and vegetables through the quinoa, spoon the yogurt over and finish with the coriander.

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