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Sesame Tuna Salad

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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.
1/4 cup  rice vinegar or lemon juice
3 tablespoons   canola oil
2 tablespoons   reduced-sodium soy sauce
1 tablespoon   toasted sesame oil
1 1/2  teaspoons sugar
1 1/2  teaspoons minced fresh ginger
2 5- to 6-ounce cans   water-packed chunk light tuna, drained
1 cup  sliced sugar snap peas or snow peas
2   scallions, sliced
6 cups  thinly sliced napa cabbage
4   radishes, julienne-cut or sliced
1/4 cup  fresh cilantro leaves
1 tablespoon   sesame seeds
Freshly ground pepper  to taste
Sesame Tuna Salad Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Nutrition Facts per Serving
Yield:   4 servings
Calories: 228
Fat. Total: 16g
Protein: 14g
Carbohydrates, Total: 9g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 12mg
Sodium: 353mg
% Cal. from Fat: 63%
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