In Partnership With Aldi. #ad. A speedy, Japanese-inspired tuna salad loaded with crispy garlic chips, a zingy ponzu drizzle and a spicy mayo that’ll have you licking the bowl. This one seriously delivers.
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Step 1.
Slice the garlic. Heat the vegetable oil in a small frying pan set over a medium heat. Once hot, add the sliced garlic and fry for 1–2 mins until golden. Lift out with a slotted spoon and drain on kitchen paper. Sprinkle with a pinch of salt and set aside.
Step 2.
Juice the lemon into a bowl and add the remaining ponzu dressing ingredients. Whisk together until combined, then set aside.
Step 3.
In a separate bowl, mix the mayo and sriracha with lime zest and half the lime juice, until smooth. Taste and add extra lime juice if needed. Set aside.
Step 4.
Prep the veg. Thinly slice the onion and cucumber, halve the cherry tomatoes and slice the avocado. Pick the coriander leaves from their stems and set aside.
Step 5.
Add the onion, tomato, cucumber, salad leaves, and coriander to a serving bowl and toss to combine.
Drain the tuna, tear it into chunks, and scatter over the top. Fan out the sliced avocado, then dollop over the spicy mayo.
Drizzle with the ponzu dressing and finish with the crispy garlic chips and a sprinkle of sesame seeds.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
1
For the Salad
Brown Onion
Cherry Tomatoes
Cucumber
Fresh Coriander
Mixed Salad Leaf
Tinned Tuna
Avocado
For the Ponzu Dressing
Lemon
Rice Vinegar
Light Soy Sauce
Honey
Olive Oil
For the Spicy Mayo
Mayonnaise
Sriracha
Lime
For the Garnish
Garlic
Vegetable Oil
Sesame Seeds
Salt
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
1
For the Salad
Brown Onion
Cherry Tomatoes
Cucumber
Fresh Coriander
Mixed Salad Leaf
Tinned Tuna
Avocado
For the Ponzu Dressing
Lemon
Rice Vinegar
Light Soy Sauce
Honey
Olive Oil
For the Spicy Mayo
Mayonnaise
Sriracha
Lime
For the Garnish
Garlic
Vegetable Oil
Sesame Seeds
Salt
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the garlic. Heat the vegetable oil in a small frying pan set over a medium heat. Once hot, add the sliced garlic and fry for 1–2 mins until golden. Lift out with a slotted spoon and drain on kitchen paper. Sprinkle with a pinch of salt and set aside.
Step 2.
Juice the lemon into a bowl and add the remaining ponzu dressing ingredients. Whisk together until combined, then set aside.
Step 3.
In a separate bowl, mix the mayo and sriracha with lime zest and half the lime juice, until smooth. Taste and add extra lime juice if needed. Set aside.
Step 4.
Prep the veg. Thinly slice the onion and cucumber, halve the cherry tomatoes and slice the avocado. Pick the coriander leaves from their stems and set aside.
Step 5.
Add the onion, tomato, cucumber, salad leaves, and coriander to a serving bowl and toss to combine.
Drain the tuna, tear it into chunks, and scatter over the top. Fan out the sliced avocado, then dollop over the spicy mayo.
Drizzle with the ponzu dressing and finish with the crispy garlic chips and a sprinkle of sesame seeds.
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