Sesame Tuna Salad

By barbell

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.

Ingredients

• 1/4 cup(s) rice vinegar or lemon juice
• 3 tablespoon(s) canola oil
• 2 tablespoon(s) reduced-sodium soy sauce
• 1 tablespoon(s) toasted sesame oil
• 1.5 teaspoon(s) sugar
• 1.5 teaspoon(s) minced fresh ginger
• 2 can(s) (5- to 6-ounce) water-packed chunk light tuna, drained
• 1 cup(s) sliced sugar snap peas or snow peas
• 2 scallions, sliced
• 6 cup(s) thinly sliced Napa cabbage
• 4 radishes, julienne-cut or sliced
• 1/4 cup(s) fresh cilantro leaves
• 1 tablespoon(s) sesame seeds
• Freshly ground pepper, to taste

Details

Servings 1
Cooking time 25mins
Adapted from delish.com

Preparation

Step 1

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.

Exchanges: 2 vegetable, 1 1/2 lean meat, 3 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (37% dv).