Healthy Tuna Fish Crumble With Quinoa Flour and Olive Oil

This is a real quickie.  It's a savoury crumble, which went well today.  I seem to remember, from my days as a chef, a Fish Crumble recipe.  The trouble is the name is all I remember about it. 

Anyway, I'll call it Healthy Tuna Fish Crumble With Quinoa Flour and Olive Oil. 

I just used the same base/filling as I do with Quinoa Crunch With Broccoli and Tuna in Coarse Tomato Sauce.  Here's the link:

http://dbmcbain.blogspot.com/2011/07/quinoa-crunch-with-broccoli-and-tuna-in.html

So, the new thing about today was that I made a Quinoa Flour Crumble Topping, instead of  Whole Quinoa Crunchy Topping.

Ingredients:

1 Heaped tablespoon of quinoa flour
1 tablespoon of olive oil
¼ teaspoon of ground turmeric (for colouring)
¼ teaspoon of Fajita seasoning

Method:

Put all the ingredients into a mixing bowl, and rub them together to get a crumbly texture.

This is better done in a slow oven - about 200-250°. 

If you have vegetables in this dish that you don't want overcooked, put them in raw.  Remember, the thicker you chop the vegetables the longer they take to cook through - hence you'll kill off fewer vitamins.