Easy Edamame Salad with Tuna
RECIPE BRETT MCGREGOR
PHOTOGRAPH JAE FREW
READY IN 10 MINUTES
2 cups edamame beans
½ cup roasted almonds
2 spring onions, chopped
1 each: red capsicum, yellow capsicum; thinly sliced
1 carrot, peeled into ribbons
½ head lettuce, chopped
¼ purple cabbage, thinly sliced
2 x 185g cans tuna in spring water
1/3 cup unsalted peanut butter
¼ cup fresh orange juice
2 tablespoons lime juice
1 tablespoon gluten-free soy sauce
½ teaspoon ginger, minced
1 small clove garlic, minced
black sesame seeds, to serve
• In a large bowl combine all of the salad ingredients apart from the tuna.
• In a small bowl, whisk together the dressing ingredients and sprinkle with sesame seeds. Pour almost all of the dressing over the salad and toss well.
• Gently break up the tuna and arrange over the salad. Drizzle over the remaining dressing and serve.
PER SERVE: Energy: 576kcal, 2412kj Protein: 57g Fat: 29g Saturated fat: 4g Cholesterol: 73mg Carbohydrate: 19g Fibre: 9g Sodium: 624mg
edamame, Issue 86, tuna salad