Tuna, avocado & edamame bowl

📝 Ingredients

• 1 can of tuna in water (100 g drained)
• ½ ripe avocado, diced
• 80 g cooked edamame (frozen, thawed in the microwave for 2 min)
• 50 g cooked quinoa (or cold rice)
• 1 carrot, finely julienned
• 2 tbsp reduced-salt soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp freshly grated ginger
• 1 tsp sesame seeds
• Chopped spring onion, lime

🍴 Utensils

• Large bowl
• Small bowl for the sauce

📖 Steps

1. Thaw the edamame in the microwave or under hot water. Place them in the bowl.
2. Make the sesame dressing: mix soy sauce, sesame oil, rice vinegar and ginger. Whisk and taste.
3. Drain the tuna thoroughly and flake it into irregular pieces in the bowl.
4. Add the avocado (with a little lemon juice to prevent browning), quinoa or cold rice, and julienned carrot.
5. Pour over the dressing and toss gently so you don't crush the avocado.
6. Transfer to a clean bowl. Sprinkle with sesame seeds and spring onion, and squeeze over a lime wedge.
7. Serve immediately, or cover and chill for 30 min so the flavours can blend.