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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A budget recipe from Eating Well Sept/Oct 2010. An easy way to jazz up canned tuna! I really enjoyed it with a side of edamame for dinner! Ingredients:
1/4 cup rice vinegar (may sub lemon juice) |
3 tablespoons canola oil (i only used 2 t) |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon toasted sesame oil (i only used 1/2 t) |
1 1/2 teaspoons sugar (i used splenda) |
1 1/2 teaspoons minced fresh ginger |
2 (6 ounce) cans water-packed chunk light tuna, drained |
1 cup sliced sugar snap pea (may sub snow peas) |
2 scallions, sliced |
6 cups thinly sliced napa cabbage |
4 radishes, sliced (i used red bell pepper instead) |
1/4 cup fresh cilantro leaves |
1 tablespoon sesame seeds (i used sunflower seeds instead) |
freshly ground pepper |
Directions:
1. Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
2. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
3. 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.
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