When you buy your fruit and veges at the Saturday farmer’s market every week, by Friday night the fridge is looking pretty sad. This is what faced me tonight:

I struggled for a bit to think how I could possibly make anything inspiring from this lot, then realised I had the makings of a good salad bowl. Thank goodness for Moore Wilson’s, where I was able to get my hands on a beautiful sashimi-grade tuna loin. Then it was just a matter of chopping and marinating the tuna in a soy sauce/sesame oil/rice wine vinegar marinade for a couple of hours, cooking the rice and quinoa, steaming the asparagus (yay, asparagus season is here!) and assembling it all.

It turned out bloody great, ended up with 7 serves of vegetables, and there were no complaints from the troops. Here’s the finished product, which took about 15 minutes total to throw together. Disclaimer: I found half a bag of edamame beans in the freezer and added them to the mix, raising the exotic-ness level significantly.