We have inspiring new ideas to give you a break from office-lunch boredom – tuna and salad gets a whole new look
tuna, broccoli and quinoa sushi with ginger miso mayonnaise
⅓ cup (65g) black quinoa
1 cup (250ml) water sea salt flakes
280g broccoli, roughly chopped
¼ cup (40g) toasted sesame seeds, plus extra to serve 4 cups (100g) kale leaves
4 sheets nori
1 cucumber, cut into 8 slices
425g can tuna in oil, drained soy sauce, to serve ginger miso mayonnaise 300g silken tofu
1 tablespoon pickled white ginger, plus extra 2 tablespoons white miso paste
2 long green onions (scallions), roughly chopped Place the quinoa, water and salt in a medium saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until the quinoa is tender and water has been absorbed.
While the quinoa is cooking, place the broccoli, in batches, in a small food processor and pulse until it resembles rice. Add the broccoli to the quinoa and stir through. Set aside, covered, for 10 minutes to steam.
To make the mayonnaise, place the tofu, ginger, miso and onion the cleaned food processor and blend until smooth.
Add ½ cup (125ml) of the ginger miso mayonnaise to the quinoa mixture, add the sesame seeds and stir to combine.
Place the kale in large bowl, cover with boiling water and set aside for 1 minute. Drain and refresh under cold water. Place in a clean tea towel and press to dry.
Place a sheet of nori on a sushi mat and spread evenly with 2⁄3 cup (180ml) of the quinoa mixture, leaving a 3cm border at the top of the sheet and pressing down with damp hands. Top with one- quarter of the kale, 2 cucumber slices, one- quarter of the tuna and a little extra ginger. Brush the clean edge of the nori with water, roll tightly to enclose and slice into rounds. Repeat with the remaining ingredients.
Serve the sushi with extra pickled ginger, soy sauce, extra sesame seeds and remaining tofu mayonnaise. MAKES 4.
tuna, bean and buckwheat salad
½ cup (100g) buckwheat
350g green beans, trimmed and blanched 150g sugar snap peas, trimmed and blanched 2 x 125g can tuna slices in extra virgin olive oil 4 radishes, thinly sliced tarragon dressing 2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
3 teaspoons Dijon mustard sea salt and cracked black pepper
2 tablespoons tarragon, finely chopped, plus extra to serve Place the buckwheat in a medium saucepan, cover with water and place over high heat. Bring to the boil and cook for 6–8 minutes or until tender. Drain and set aside.
Bring a medium saucepan of water to the boil over high heat. Carefully add the eggs and cook for 6 minutes. Place in a bowl of iced water for 10 minutes. Peel and set aside.
To make the tarragon dressing, place the lemon juice, oil, mustard, salt, pepper and tarragon in a large bowl and stir well to combine. Add the beans, sugar snap peas and buckwheat and toss to coat. Halve the eggs. Divide the salad and eggs between plates and top with the tuna, radish, extra tarragon, salt and pepper to serve. SERVES 4.
crunchy tuna and vegetable wraps with herbed yoghurt
4 wholemeal spinach wraps 350g purple cabbage, finely shredded 2 carrots, peeled and shredded 2 zucchini (courgette), shredded 425g can tuna in chilli oil, drained 1 cup (40g) alfalfa sprouts herbed yoghurt dressing ½ cup (140g) natural Greek-style (thick) yoghurt ¼ cup dill sprigs, finely chopped
½ cup flat-leaf parsley leaves, finely chopped 2 tablespoons finely sliced chives
1 tablespoon finely chopped cornichons sea salt and cracked black pepper To make the herbed yoghurt dressing, place the yoghurt, dill, parsley, chives, cornichons, salt and pepper in a small bowl and stir to combine.
Spread the dressing over the wraps and top with the cabbage, carrot, zucchini, tuna and alfalfa. Wrap to enclose and serve with the remaining dressing. MAKES 4
mexican bean and guacamole tuna pitas
4 wholemeal pita breads
400g can black beans, rinsed and drained 60g (3 cups) baby spinach leaves 2 tomatoes, thinly sliced
425g can tuna in oil, drained
1 long red chilli, thinly sliced guacamole 1 avocado
1 long green onion (scallion), finely chopped
2 teaspoons lime juice
¼ cup coriander (cilantro) leaves, finely chopped, plus extra to serve sea salt and cracked black pepper To make the guacamole, place the avocado, onion, lime juice, coriander, salt and pepper in a medium bowl and roughly mash to combine.
Cut each pita in half and divide the black beans, baby spinach, guacamole, tomato and tuna between the pitas. Top with the chilli, extra coriander and salt to serve. SERVES 4.
tuna, bean and buckwheat salad