Albacore Buddha Bowls

farro albacore bowl

• 1 1/2 cups farro cooled, cooked
• 5 ounces albacore tuna don't drain, canned, wild caught
• 1/4 cup White beans drained and rinsed, canned
• 1/4 cup black olives rough chopped
• 1 small golden beet roasted and cut in wedges
• 2 Tbsp olive tapenade
• 1/4 cup red bell pepper roasted
• 1/4 cup watercress a handful
• fresh herbs for garnish

red quinoa albacore bowl

• 1 1/2 cups red quinoa cooled, cooked
• 5 ounces albacore tuna don't drain, canned, wild caught
• 1 egg halved, hard boiled
• 1/4 yellow bell pepper cut in strips
• 1/4 cup red cabbage shredded
• 1/4 cup cucumber diced
• 1/4 cup garbanzo beans drained and rinsed
• 1/4 cup black olives chopped
• 1/2 jalapeno pepper or other hot chile, thinly sliced, red
• black sesame seeds for garnish

lemon oregano vinaigrette

• 1/4 cup extra virgin olive oil
• 2 Tbsp lemon juice about 1/2 lemon, fresh
• 2 Tbsp oregano fresh, chopped
• salt to taste
• black pepper to taste