Looking for a light, refreshing dish that’s perfect for warm weather? This Tuna & Quinoa Salad on Cantaloupe combines the sweet juiciness of ripe melon with the savory creaminess of tuna salad for a delicious balance of flavors. Nestled on a bed of peppery arugula, it’s not only beautiful to serve but also packed with protein and nutrients. Whether you’re making a quick summer lunch, an elegant brunch plate, or a healthy no-cook dinner, this recipe is sure to impress with its vibrant colors and refreshing taste.
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Tuna & Quinoa Salad on Cantaloupe
Yields 4 servings
Ingredients:
1 large cantaloupe – cut into wedges, seeds removed
2 cups arugula (or mixed greens), for serving
1 cup cooked quinoa, cooled
1 (5–6 oz) can tuna (packed in water), drained and flaked
¼ cup red onion, finely chopped
½ cup celery, diced
2–3 Tbsp Greek yogurt (or mayonnaise, or a mix)
1 Tbsp olive oil
1 Tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard (optional, for tang)
1 Tbsp fresh parsley or basil, chopped
Salt and freshly cracked black pepper, to taste
Yields 4 servings
Ingredients:
1 large cantaloupe – cut into wedges, seeds removed
2 cups arugula (or mixed greens), for serving
1 cup cooked quinoa, cooled
1 (5–6 oz) can tuna (packed in water), drained and flaked
¼ cup red onion, finely chopped
½ cup celery, diced
2–3 Tbsp Greek yogurt (or mayonnaise, or a mix)
1 Tbsp olive oil
1 Tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard (optional, for tang)
1 Tbsp fresh parsley or basil, chopped
Salt and freshly cracked black pepper, to taste
Instructions:
In a mixing bowl, combine tuna, cooked quinoa, red onion, celery, yogurt (or mayo), olive oil, lemon juice, mustard (if using), and fresh herbs.
Mix gently until well combined. Season with salt and pepper to taste.
Place a bed of arugula on each serving plate. Top with a wedge of cantaloupe.
Spoon the tuna-quinoa salad generously over the cantaloupe slice.
Garnish with extra parsley and a sprinkle of black pepper.
Enjoy immediately as a light lunch, refreshing summer dinner, or brunch centerpiece.
In a mixing bowl, combine tuna, cooked quinoa, red onion, celery, yogurt (or mayo), olive oil, lemon juice, mustard (if using), and fresh herbs.
Mix gently until well combined. Season with salt and pepper to taste.
Place a bed of arugula on each serving plate. Top with a wedge of cantaloupe.
Spoon the tuna-quinoa salad generously over the cantaloupe slice.
Garnish with extra parsley and a sprinkle of black pepper.
Enjoy immediately as a light lunch, refreshing summer dinner, or brunch centerpiece.
Tips & Variations:
- Add diced cherry tomatoes, cucumber or apple for extra crunch and sweetness.
- For a Mediterranean twist, mix in kalamata olives and crumbled feta.
- Swap tuna with shredded chicken or chickpeas for variety.
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