Bored with sandwiches at lunch time? Why not make this easy salad to take to the office or to give to the kids in their packed lunch. It is quick enough to make in the morning or better still, prepare it the night before – eat half for supper and keep some for the following day – just add a few extra veggies, if needed, to bulk it out. You can add whatever veg you have in the fridge, try grated carrot, diced red pepper, cooked peas or sweetcorn. Pack in a container and keep chilled until ready to serve
Ingredients
- 140g medium egg noodles
- 1 leek, thinly sliced
- 1tsp sesame oil
- 3tbsp teriyaki sauce
- Juice of 1 lime
- 1tbsp coriander leaves
- 200g can tuna, drained
- 100g cherry tomatoes, quartered
- 50g roasted salted peanuts, chopped
Method
Cook the noodles in boiling salted water for 4 mins, or as directed on the pack, adding the leek for the final 2 mins. Drain well and place in a salad bowl. Add the sesame oil, teriyaki sauce, lime juice and coriander and toss well .
Add the tuna and tomatoes and sprinkle over the chopped peanuts.
Top tip for making Tuna and noodle salad
If you don’t have teriyaki sauce, just use soy sauce and a pinch of sugar, or sweet chilli sauce instead.
