Tuna, avocado, and orange sandwich with coleslaw

Ingredients:

• 2 x 142g cans of tuna in its own juice, drained
• 3 tbsp rice vinegar + extra for drizzling
• 2 tbsp. toasted almond needles
• 3 teaspoons light soy sauce
• 1 teaspoon grated ginger
• 1 teaspoon of honey
• 4 green onions, chopped
• 4 tbsp. ready-made cabbage salad mix
• 3 tablespoons light mayonnaise
• 1.5 tsp toasted sesame seeds
• 4 slices whole grain bread, lightly toasted
• 1 firm ripe avocado
• 0.5 cup broccoli or alfalfa sprouts
• 3 oranges, cut into wedges
• 0.5 tsp 5-spice seasoning
• 4 cups (180 ml) of low-fat milk

Preparation:

1. Mix 2 tablespoons of vinegar, almonds, 1 teaspoon of soy sauce, ginger, honey, half an onion, and a little pepper. Stir in the coleslaw.
2. Mix together the remaining onion, vinegar and soy sauce, mayonnaise, sesame oil, tuna, and a little black pepper. Spread the mixture evenly among the bread slices. Thinly slice the avocado and fan it out on each sandwich. Sprinkle with sprouts. Drizzle lightly with vinegar and season with pepper.
3. Toss the oranges with five-spice seasoning. Divide the sandwiches, coleslaw, and oranges evenly among four plates. Serve with milk.