Name: Avocado Ponzu Tuna Salad
Cook time: 15 min
Yield: 4
Ingredients: 3 tbsp ponzu; 1 tbsp dijon mustard; 1 tsp honey; 3 tbsp rapeseed oil; 1 tsp toasted sesame oil; 1½ tsp lime zest; 2 tbsp lime juice; 70g frozen edamame beans, defrosted; 225g tin sliced water chestnuts, drained and roughly chopped; 3 tins tuna in water, drained and flaked; 1 large avocado, diced; 15g basil, leaves roughly chopped, plus more to serve; 1 lettuce, trimmed and separated into leaves

VMG Recipes