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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 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
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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