Tuna & Avocado Sushi Salad Bowl

Ingredients:

For the Salad:

• 2 eggs

• 1 large handful of mixed lettuce leaves (or any salad greens of choice)

• 120g tuna (from a 170g can, drained)

• ½ large cucumber (peeled and diced)

• ¼ large or ½ small avocado (sliced)

• 1 tsp toasted sesame seeds (optional)

• 5g (1-2 sheets) nori snack sheets (cut into strips, optional) 

For the Sriracha Mayo Sauce:

• 1 tsp mayonnaise

• 1 heaped tbsp full-fat Greek yoghurt

• ½ tbsp Sriracha hot sauce (adjust to taste)

• ½ tsp sesame oil (optional)

Instructions:

1. Fill a pan with water and bring it to a rapid boil. Carefully add the eggs to the boiling water, then reduce the heat to a simmer. Set a timer for 6-8 minutes. Prepare a bowl of iced water.

2. When the timer goes off, transfer the eggs into the ice water for 2 minutes to stop cooking. Once chilled, peel the eggs and set aside.

3. Mix the mayonnaise, yoghurt, sriracha, and sesame oil in a small bowl until smooth.

4. Place the lettuce leaves in a serving bowl as the base. Top with eggs, tuna, cucumber, and avocado.

5. Drizzle the Sriracha mayo sauce over the salad. Sprinkle with toasted sesame seeds. Cut the nori sheets into strips and scatter them on top.

   Recipe Adjustments - 

   Want to make the recipe vegetarian? 

   Remove the tuna and add 70g halloumi, 100g tempeh or 115g of firm tofu. Pan fry or bake these options for a crispy texture before adding them to the salad.

Lunch

Serves: 1