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Dukka tuna and quinoa salad bowl served in a bowl

Dukka tuna and quinoa salad bowl

Heart healthy recipes


Easy step-by-step recipes for everyone


Dukka tuna and quinoa salad bowl

1 serve

10 m prep

3 m cook


olive oil

1 tablespoon olive oil


1 tablespoon lemon juice, plus lemon wedge to serve


2 teaspoons lemon and herb dukkah

edamame beans

¼ cup frozen shelled edamame beans


¾ cup cooked tri-colour quinoa

cherry tomatoes

75g cherry tomatoes, halved or quartered


95g can tuna chunks in springwater, drained

Lebanese cucumber

1 small Lebanese cucumber, peeled into ribbons


½ medium beetroot, peeled, grated

feta cheese

25g reduced fat feta cheese, crumbled


Ingredients on chopping board

To make dressing, whisk oil, lemon juice and 1 teaspoon dukkah in a small bowl. Season with pepper.

edemame on chopping board

Prepare edamame beans following packet instructions. Rinse under cold water and drain well.

raw ingredients in bowl

Arrange quinoa, edamame, tomatoes, tuna, cucumber and beetroot in a wide shallow bowl.

All ingredients in a bowl, including feta, dukkah and lemon

Scatter over feta. Drizzle with dressing and sprinkle with remaining dukkah. Serve with lemon wedge.


  • Check labels on tuna and dukkah and choose the brands lowest in sodium.
  • Replace fresh beetroot with 65g beetroot slaw, if preferred.
  • Use a vegetable peeler to peel cucumber lengthways into long, thin ribbons.
  • To reduce prep time, cook quinoa in advance and keep in a container in the fridge for up to 3 days or freeze for up to 1 month.
  • Recipe can be prepared the night before. Assemble salad in a container and keep refrigerated until ready to serve.

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Last updated21 December 2023