THE BEST TUNA SALAD

SERVES: 4

PREP: 15 MINS

COOK: 5 MINS

TOTAL FIBRE: 8G

FIBRE RATING: ✰✰ (GOOD SOURCE)

RESISTANT STARCH: √

Ingredients

• 1 tbsp poppy seeds

• 2 tbsp sunflower seeds

• 1 small iceberg lettuce, shredded

• 2 Lebanese cucumbers, halved lengthways, thinly sliced

• 150 g snow peas, trimmed

• 80 g reduced-fat feta, crumbled

• 1 small avocado, diced

• 2 cups coriander leaves

• 2 cups (370 g) cooked white or brown rice

• 380 g tinned tuna in spring water, drained Dressing

• Juice of 1 lemon

• 1 tbls whole-egg mayonnaise

• 2 tsp extra virgin olive oil

Method

Heat a large frying pan over medium heat, add the poppy seeds and sunflower seeds and toast, tossing, for 3- 4 minutes until the sunflower seeds are golden.

Using a mortar and pestle, grind seeds until they resemble a coarse almond meal. Set aside.

To make the dressing, place all dressing ingredients in a jar with freshly ground black pepper and shake to combine.

Combine the lettuce, cucumber, snow peas, feta, avocado and coriander in a large bowl. Pour over the dressing and toss to coat.

Divide the rice evenly among four bowls, add the salad and gently combine. Flake the tuna over the top and finish with the toasted seed mixture.

Tips

This recipe is a delicious way to use up any leftover cooked rice, a great source of resistant starch. To prep ahead, you can store the salad in the fridge for 3- 4 days. Keep the dressing, tuna, rice and toasted seeds separate and add just before serving.