Step 1

This recipe uses the oil from the tuna can; do not substitute water-packed tuna. We like prewashed quinoa; rinsing removes bitter saponins from the surface of the quinoa. If you buy unwashed quinoa, rinse it and then spread it out on a clean dish towel to dry for 15 minutes.

Step 2

Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is fragrant, 3 to 5 minutes. Stir in 1¼ cups water and bring to simmer. Cover; reduce heat to low; and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove saucepan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork; set aside.

Step 3

While quinoa cooks, stir tahini, 3 tablespoons lemon juice, garlic powder, ½ teaspoon salt, and remaining ⅓ cup water together in 1-cup liquid measuring cup.

Step 4

Add tuna and reserved oil to medium bowl. Flake tuna with fork. Add ½ cup dressing, 2 tablespoons pistachios, and 2 tablespoons parsley and stir until well combined; set aside. Combine cucumber; tomatoes; and remaining 2 tablespoons parsley, 2 tablespoons lemon juice, and ½ teaspoon salt in second medium bowl.

Step 5

Spoon quinoa into 4 shallows bowls. Drizzle with remaining dressing. Spoon tuna into center of quinoa. Scatter cucumber-tomato salad around tuna. Divide remaining 2 tablespoons pistachios evenly among bowls, sprinkling around edges. Serve.