From Great Grains
1 cup kasha (toasted buckwheat groats)
1 teaspoon salt, divided
2 cups water
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon tarragon
3 green onions, finely chopped
1 tablespoon capers or green olives, sliced
¼ teaspoon pepper
1 14-oz can artichoke hearts, drained
¼ pound mushrooms, sliced
1-7 oz can water packed tuna, drained and flaked
- In a medium sauce pan, bring the 2 cups of water and ½ teaspoon of salt to a boil. Pour in the buckwheat, stirring to separate the grains, and reduce the heat to low. Cover and simmer about 15 minutes until water is absorbed and the grains are tender. Place in a large serving bowl and cool.
- Prepare the dressing by whisking together the oil, lemon juice, vinegar, mustard, tarragon, onions, capers, the remaining ½ teaspoon salt and pepper in a small bowl. Add the artichoke hearts, mushrooms, and tuna to the buckwheat. Pour the dressing over the salad and toss until coated.