Lemony Tuna & Quinoa Salad

Why this is peri-perfect… When the incredible Mel Robbins interviewed Dr William Li on boosting metabolism and fat burning, he rated tomatoes, capers and onions as the top ingredients. And so of course my plan-loving Virgo brain went into overdrive to create a recipe that’s peri-perfect (400 calories and 30g protein) AND has the fat burners Dr Li highlights. Ta da! Tuna brings you lean, easy-to-digest protein to steady blood sugar and keep cravings at bay. Quinoa adds slow-release carbs and a little extra protein for steady energy. Cherry tomatoes and onions give you antioxidants to help with inflammation, while capers and lemon bring brightness (and a hit of gut-friendly polyphenols). It’s light, zesty, and nourishing - exactly what your peri body needs to feel steady and satisfied.

Ingredients - 2 serves

100g dry quinoa (about ½ cup)

1 small red onion, finely sliced

200g cherry tomatoes, halved

2 x 95g cans tuna in olive oil (keep 1 tsp oil, drain the rest)

1 tbsp capers, rinsed and chopped

Juice of ½ lemon

Handful fresh basil (and extra to serve)

Instructions

1.     Cook quinoa according to packet instructions. Fluff with a fork.

2.     Heat 1 tsp of the tuna oil in a pan. Sauté onion 3–4 minutes until soft.

3.     Add cherry tomatoes and cook another 2–3 minutes until they start to blister. Take off the heat.

4.     In a large bowl, mix together the tomatoes and onion, tuna, capers, basil and quinoa.

5.     Divide into 2 bowls and scatter on extra basil and lemon.

Per serve: Calories: 400, Protein: 30g, Carbs: 42g, Fat: 10g