Nude Food at Work

Make these tasty work lunches at home the night before!

Sushi rolls

Ingredients (serves 4)

• 1 cup sushi rice, rinsed
• 1 tablespoon seasoned rice vinegar
• 4 nori sheets (dried, roasted seaweed)
• 1/2 avocado, sliced lengthways
• 105g can red salmon, drained, flaked
• 1/2 Lebanese cucumber, cut into thin strips
• 1 small carrot, grated
• soy sauce, to serve

 Method

1.  Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes. 

2.  Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy. 

3.  Place 1 nori sheet, shiny-side down, on a sushi mat. Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border around the edges. Place one-quarter of the avocado along the edge facing you. Top with one quarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables. 

4.  Slice each roll into 4 pieces. Place in your Nude Food Mover Meal Box and fill the dressing pod with soy sauce for serving!

Tuna, pea and corn bake

Ingredients (serves 4)

• 250g fusilli pasta
• 185g can Safcol tuna in extra-virgin
• olive oil, drained, flaked
• 1/2 cup frozen peas and corn
• 410g can cream of celery soup
• 1/2 cup grated light tasty cheese

 Method

1. Preheat oven to 180°C. Grease an 8-cup capacity, 6cm-deep, 20cm (base) square baking dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. 
   1. Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt and pepper. Stir to combine. 
   2. Spoon pasta mixture into prepared dish. Sprinkle with cheese. Bake for 25 to 30 minutes or until set. Allow to cool completely. Cut into 4 pieces. 
   3. Each serving will fit into a Nude Food Movers Food Box – you can freeze sections and defrost overnight before taking to work. 

Beef, artichoke and rocket pesto wraps

Ingredients (serves 6)

•  1 1/4 cups chopped fresh continental parsley
• 25g (1/3 cup) finely grated parmesan
• 2 garlic cloves, finely chopped
• 3 1/4 cups baby rocket leaves, coarsely chopped
• 80ml (1/3 cup) extra virgin olive oil
• 2 (about 225g each) thick beef sirloin steaks
• Olive oil spray
• 3 pieces Lebanese bread
• 1/2 red onion, thinly sliced
• 1 small red capsicum, halved, seeded, thinly sliced
• 120g (2/3 cup) marinated artichokes, coarsely chopped

Method

1. Process the parsley, parmesan, garlic and 1 1/4 cups of the rocket in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until the pesto is smooth. Season with salt and pepper. 
2. Preheat a barbecue grill or chargrill on high. Spray beef with oil. Season with salt and pepper. Cook for 5 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Set aside for 10 minutes to rest. Thinly slice across the grain. 
   1. Spread the bread with the pesto. Top with the beef, onion, capsicum, artichoke and remaining rocket. Drizzle over the remaining pesto. Roll up firmly to enclose the filling. Halve and place in your Nude Food Movers Rubbish Free Lunch Box with some fresh fruit, yoghurt and nuts in the side compartments for a snack. 

Falafel and hommus wrap

Ingredients (serves 4) 

• 4 multigrain wraps
• 1/2 cup hommus dip
• 1/2 baby cos lettuce, leaves separated, torn
• 150g tabouli
• 1 Lebanese cucumber, cut into ribbons
• 6 (225g) falafel with sesame seeds, halved

Method

Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling, tie with string for extra security. Serve in a Nude Food Movers Rubbish Free Lunch Box.

Jamie Oliver signs up for Nude Food Day.
Watch the video here!