Whenever we have something ricey for dinner (which these days means chia seedy too – we throw in a handful or two with the rice), I always cook a little extra to make one of my favourite lunch dishes. I have about 100 variations on the humble tuna salad and this is one of my best. It’s wholesome and hearty but still light and enjoyable for lunch. Anything too heavy for lunch sends me to Slumpsville by 3pm. Not conducive to a happy pick-up time, let me tell you!
You can omit anything you don’t like and add anything you do. The dressing (a modified, less oily Changs) is powerful enough to take some big flavours (think carrots, roasted pumpkin or capsicum), but I prefer sticking with the mild greens (think spinach, cucumber or sugar snap peas). The quantities are an estimate – throw in whatever looks about right.
Little-bit-Asian tuna and chia salad
1 tsp white vinegar
1/2 tsp lemon juice
1/2 tsp raw sugar
1 tsp soy sauce
1 1/2 tsp sesame oil
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