Whenever we have something ricey for dinner (which these days means chia seedy too - we throw in a handful or two with the rice), I always cook a little extra to make one of my favourite lunch dishes. I have about 100 variations on the humble tuna salad and this is one of my best. It's wholesome and hearty but still light and enjoyable for lunch. Anything too heavy for lunch sends me to Slumpsville by 3pm. Not conducive to a happy pick-up time, let me tell you!
You can omit anything you don't like and add anything you do. The dressing (a modified, less oily Changs) is powerful enough to take some big flavours (think carrots, roasted pumpkin or capsicum), but I prefer sticking with the mild greens (think spinach, cucumber or sugar snap peas). The quantities are an estimate - throw in whatever looks about right.
Tuna, rice and chia little-bit-Asian salad
1 95g tin tuna (I like Sirena, but any will do)
3/4 cup cooked brown rice with added chia seeds
1 cup rocket
1/4 red onion, finely sliced
5 baby tomatoes, halved
1 stick celery, thinly sliced
1 sprig lemon thyme (bit posh, omit if you don't have any, but adds a little something-something if you do)
1 tsp sunflower seeds
Dressing1 tsp white vinegar
1/2 tsp lemon juice
1/2 tsp raw sugar
1 tsp soy sauce
1 1/2 tsp sesame oil
Mix all the salad ingredients together in a bowl.
Put all the dressing ingredients into a screw-top jar, pop on the lid and shake, shake, shake your cares away.
Add the dressing to the salad mix (you can store any leftover dressing in the jar in the fridge for about a week, probably more).
Are you a 3pm citizen of Slumpsville too?