

Rainbow tuna salad
(at time of publication)
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 beetrootbeetsX (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 534cal
-
Kilojoules 2240kJ
-
Protein 28g
-
Total fat 27g
-
–Saturated fat 4g
-
Carbohydrates 40g
-
–Sugars 16g
-
Dietary fibre 11g
-
Sodium 450mg
-
Calcium 150mg
-
Iron 4.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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