Sesame Tuna Salad
Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love the crunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.
- 1/4cup rice vinegar or lemon juice
- 3tablespoons canola oil
- 2tablespoons reduced-sodium soy sauce
- 1tablespoon toasted sesame oil
- 1 1/2teaspoons sugar
- 1 1/2teaspoons minced fresh ginger
- 25- to 6-ounce cans water-packed chunk light tuna, drained
- 1cup sliced sugar snap peas or snow peas
- 2scallions, sliced
- 6cups thinly sliced napa cabbage
- 4radishes, julienne-cut or sliced
- 1/4cup fresh cilantro leaves
- 1tablespoon sesame seeds
- Freshly ground pepper to taste
- Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
- Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
- Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||9g|