Prep:
10 minutes
Cook:
15 minutes
Makes:
2 portions
Ingredients
- ¼ cup buckwheat
- 8 springs parsley, finely chopped
- 8 springs ramps, finely chopped
- 4 springs dill, finely chopped
- 3 celery stalks, finely sliced
- 1 small carrot, sliced
- 1 x 80 g can tuna in olive oil
- 1 small lemon, juice and peel
- Salt and pepper, to taste
Method
- Place half cup of water with a pinch of salt in small pot over medium heat. When boiling, add buckwheat and reduce heat to low. Simmer for 10-12 minutes, until water is absorbed and buckwheat is cooked but slightly al dente. Leave aside.
- Add herbs and veggies to medium bowl. Drain and save half of the oil from the tuna can. Add tuna to bowl together with lemon juice and peel.
- Mix in the cooked buckwheat. Season with salt and pepper. Taste and adjust seasoning. If too dry, add more of the saved olive oil.
- Enjoy right away or refrigerate for up to 2 days.
Tips and variations
You can replace the buckwheat with quinoa or millet.
The amount of salt depends on how salty the tuna is.
Use any combination of herbs (chervil, coriander, savory) but be generous with the amount. If stems are tender chop them finely and use together with leaves. They have more flavour.
I like the mild garlic taste of ramps but green garlic, scallions and chives also work well.
