Ingredients

• 180 g cooked quinoa — slightly warm or at room temperature
• 120 g canned tuna in water — drained and flaked
• 30 g unflavoured or mild vanilla whey or plant protein powder — scoop, level
• 80 ml unsweetened soy milk — room temperature
• 10 g olive oil — plus a little extra for greasing
• 5 g cocoa powder — unsweetened
• 2 g matcha powder — culinary grade
• 10 g honey — or maple syrup optional

Instructions

1. Preheat the oven to 180°C and lightly grease a small baking dish or loaf tin (about 12 x 18 cm) with a little olive oil, or line it with baking paper.
2. In a medium bowl, whisk the soy milk, olive oil, cocoa powder, matcha powder, protein powder, and honey (if using) until smooth with no lumps.
3. Add the cooked quinoa and flaked tuna to the bowl and mix well until everything is evenly combined and the quinoa is coated in the mixture; the texture should be thick but spoonable.
4. Spoon the mixture into the prepared dish, pressing it down gently with the back of a spoon to form an even layer about 2–3 cm thick.
5. Bake for 12–15 minutes until set and just firm to the touch in the centre, then remove from the oven and let cool in the dish for at least 10 minutes.
6. Once warm or fully cooled, slice into 4 small squares; serve 1–2 squares per snack, eating slowly and stopping when comfortably satisfied.