Friday, 8 May 2015

Tuna, Coriander and Pumpkin Seed Salad

Ever since I started getting migraines (something my neurologist tells me I inherited from my Mum - thanks Mum) I've started eating pumpkin seeds. 

It's a good job they're good for you - and quite yummy, too. 



I was throwing together a salad the other day for lunch and I wondered if these little nutty beauties would taste good with tuna - and coriander leaves - in a salad. 

They did. 

Some people find that eating pumpkin seeds can set off a migraine, so if you're a fellow sufferer then go careful - but other people find it does help make attacks less likely. Strange, right? But lucky for me, they help. 

They give a lovely nutty crunch to the salad, which is needed with all those veggies and tuna. A quick drizzle of extra virgin olive oil and you're good to go. 



Tuna, Coriander and Pumpkin Seed Salad
(paleo, gluten-free, dairy-free, nightshade-free)
Serves 1
Ingredients
two big handfuls of salad leaves - your choice
half a can of tuna (preferably pole and line fished)
small handful fresh coriander leaves
a handful or two of pumpkin seeds
2 tbsp extra virgin olive oil
a pinch of salt

Method
Rip up the salad leaves with your hands and dump them in a large serving bowl that you'll eat out of later. 

Drain the can of tuna and flake the fish in and around the leaves. Give the coriander leaves a wash under the cold tap and shake off the drips - then scatter them around the tuna in the bowl. Finish with the pumpkin seeds and drizzle over the olive oil and add the pinch of salt. Give everything a good stir together and eat straight away. 





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