A can of ready-made tuna, quinoa, and beans with latin citrus opens into a meal in minutes. All the components are cooked and seasoned, so you just need to brighten it and build it into something you want to eat. Serve it warm or at room temperature with greens and avocado if you have them.

Serves 2. 10 minutes, 10 at the stove.

About 200 calories a serving, 11 g protein, 10 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Open the can of tuna and quinoa, drain any excess liquid, and transfer the contents to a bowl. The mixture is already seasoned, so taste it first before adjusting.
2. Squeeze half a lime over the tuna and quinoa, fold in 1 tablespoon of oil, and taste again. Add a pinch of salt and pepper if needed; the chili and citrus are already there.
3. Halve the avocado, remove the pit, and scoop each half onto a plate. Divide the warm tuna and quinoa between the two plates, spooning it alongside or into the avocado. Squeeze the remaining lime over everything and serve.

Note Swap the avocado for crumbled cheese or skip it and add handfuls of spinach or arugula under the warm tuna. Leftovers keep covered in the fridge for two days. Serve with crusty bread or thinly sliced radishes and cucumber.