This fresh salad is low GI and includes plenty of protein to keep you feeling fuller for longer. It's a perfect work lunch that can be brought in separate containers and assembled quickly.
Dry roast the buckwheat kernels in a saucepan on a medium heat, stirring constantly for approximately 5 minutes. Allow to cool slightly before adding enough water to cover buckwheat by 5mm and bring to the boil.
Boil buckwheat for 5 minutes or until tender. Drain the excess water and allow to cool.
Dice red onion, celery and tomato and toss through buckwheat and tuna.
Drizzle with vinegar, olive oil, and add salt to taste.
You could add extras like a hard boiled egg, parsley, blanched green beans, olives or pumpkin seeds for variation.
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