3 x 95g cans tuna in springwater, drained
2 tbsp Japanese mayonnaise
2 tbsp Marion’s Kitchen Coconut Sriracha, plus extra to serve
1 tsp soy sauce
½ tsp rice vinegar
½ tsp sesame oil
1 large cucumber, peeled into long thin strips
1 small carrot, julienned (optional)
1 spring onion, finely sliced (optional)
1 avocado, thinly sliced
Toasted sesame seeds, for garnish