Tinned tuna makes such an easy lunch on the days that you’re in a rush. Although it can be good on its own, it’s even better when you dress it up! I love fresh, citrus-y flavours and a bit of zing when it comes to fish, so I made a ceviche-style dish, popped it in a portobello mushroom ‘bun’ and had it with sweet potato wedges with balsamic vinegar! Not forgetting the creamy avocado slices…
For the tuna, I added some juice and zest from a lemon and a lime, some fresh coriander, cherry tomatoes, garlic and red onion.
Yet another example of why my portion sizes do not often make the photographic cut: