Sushi inspired Tuna Salad

I’m always looking for ways to make my weekday lunches less boring and more exciting. A tuna salad with Japanese ingredients in the pantry and fridge is easy and uplifts my usual tuna-mayo-pickle situation.

Usually, I look around my fridge to find whatever veggies I can use — there was kale and zucchini this day, though broccolini and sugar snap peas would be so delicious here.

Looking back, one thing is misisng from this salad to take it to the next level — crispy rice. If I had leftover rice in my fridge, frying it to create a golden crisp on one side would be so good here.

Ingredients:

Creamy sesame dressing:

1.5 tbsp kewpie mayo

1.5 tbsp olive oil

1 tsp wholegrain mustard

1/4 tsp wasabi paste

1 tsp ponzu sauce

1 tsp sesame oil

pinch of salt

1/2 tsp agave or honey

juice of 1/2 a lime

Sushi inspired salad components:

1 zucchini, sliced into ribbons

1 cup kale, shredded

1 small cucumber, sliced into rounds

1 large tin of tuna, in oil or springwater - drained

2 tbsp pickled ginger

handful of spring onion, chopped

2 tbsp black sesame seeds

1 small packet of roasted seaweed, approx. 50g

handful of microgreens

Method:

Combine all ingredients for the dressing in a mixing bowl and mix until creamy and incorporated. Taste and adjust to your preferences.

Chop all salad ingredients — cucumber, kale, spring onion and zucchini. Add the kale into the bowl with dressing and massage the dressing into the kale with your hands. It will seem wet, that’s ok. Once the kale has softened, add the remaining salad ingredients. Crumble the seaweed in with your hands. Toss to combine and enjoy straight away. If packing for lunch to enjoy later — keep the dressing on the side and toss in just when you’re about to eat as the salad can wilt significantly over time.