Cook the buckwheat according to package instructions, usually simmering the groats in double the amount of water until tender (about 15-20 minutes). Drain any excess water.
While the buckwheat cooks, prepare the eggs. You can hard boil them, fry them sunny-side up, or scramble them. For hard-boiled, place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat, letting them sit for 10-12 minutes. Peel and slice.
In a bowl, flake the drained tuna. Add the diced cucumber and torn lettuce leaves.
Once the buckwheat is cooked, add it warm to the bowl with the tuna and vegetables.
Drizzle the oil over the ingredients. Squeeze the juice from the half lemon over everything.
Gently toss everything together. Season with salt and pepper to taste.
Serve the bowl, topping it with the sliced eggs. If using, sprinkle with fresh herbs.
💡 Pro Tips:
- 🍋 Always use fresh lemon juice for the best flavour pop!
- 🧊 Got leftover cooked buckwheat? This meal comes together even faster!
- 🌶️ For a little heat, add a tiny pinch of chili flakes to your bowl before serving.
