of­fice lunches

We have in­spir­ing new ideas to give you a break from of­fice-lunch bore­dom – tuna and salad gets a whole new look

donna hay - Fresh + Light - - Contents Issue 11 - Pho­tog­ra­phy WIL­LIAM MEPPEM styling AM­BER DE FLO­RIO

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

2 eggs

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

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