Crispy Chilli Tuna Salad

Serves 2

For the quick pickled onion, place the sliced red onion in a small bowl. Add the vinegar, water and a pinch of salt. Toss and set aside to soften while you prepare the rest.

For the dressing, combine the crispy chilli oil, olive oil and a pinch of salt in a small bowl. Set aside.

In a mixing bowl, combine the brown rice, cucumber, sugar snap peas, rocket, avocado, tuna, feta and pickled onion. Drizzle over the chilli oil dressing and gently toss to combine.

In a small bowl, mix the yoghurt, lemon juice, salt and pepper until smooth. Spread the yoghurt evenly onto the base of your serving plates or bowls.

Spoon the salad over the yoghurt base, sprinkle with sesame seeds, and serve immediately.

Meal Prep Tips
Yoghurt base & dressing: Store in separate airtight containers. Add just before serving to keep the salad fresh and not soggy.

For the Pickled Onion

½ red onion, thinly sliced

2 tbsp vinegar

2 tbsp warm water

Pinch of salt

For the Lemon Yoghurt Base

1 cup Greek yoghurt

1 tsp lemon juice

Pinch of salt and pepper

For the Salad

1 cup cooked brown rice (microwavable rice packets work well here)

1 Lebanese cucumber, roughly chopped

80g sugar snap peas, trimmed and halved

80g rocket

½ avocado, cubed

1 x tin Kin Tinned Southern Bluefin Tuna in Chotto Motto Crispy Chilli Oil

50g feta, crumbled

1 tbsp sesame seeds, to garnish

For the Dressing

1 tbsp crispy chilli oil

1 tbsp extra virgin olive oil

Pinch of salt

Recipe developed by @madeby.mandy