Rainbow tuna salad
Serves: 1
Time to make: 10 mins
Ingredients
- Dressing
- 1 teaspoon sesame oil
- 2 tablespoons orange juice
- 1 teaspoon zest of orange
- ¼ teaspoon salt-reduced soy sauce
- 1 tablespoon hot water
- Salad
- 1 carrot, peeled in ribbons or julienned
- 1 small beetroot (120g), grated
- 8 cherry tomatoes, halved
- ¾ cup cooked quinoa
- 95g can lemon pepper flavoured tuna
- 1 cup baby spinach or other salad greens
- 1 tablespoon roughly chopped almonds
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Instructions
1 Combine dressing ingredients and mix well. Place dressing in bottom of a 750ml-900ml jar.
2 Layer salad ingredients in jar in the order listed. Screw lid on tightly.
3 To eat, tip salad into a large bowl and mix well to combine.
Variations
Make it gluten free: Use gluten-free soy sauce and check flavoured tuna is gluten free.
Nutrition Info (per serve)
-
Calories 534 cal
-
Kilojoules 2240 kJ
-
Protein 28 g
-
Total fat 27 g
-
Saturated fat 4 g
-
Carbohydrates 40 g
-
Sugar 16 g
-
Dietary fibre 11 g
-
Sodium 450 mg
-
Calcium 150 mg
-
Iron 4.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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