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
- Two 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
Whisk the vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
Combine 3 tablespoons of the dressing with the tuna, peas and scallions in a medium bowl.
Divide the cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with the radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
228 calories; 16g total fat; 2g total saturated fat; 12mg cholesterol; 353mg sodium; 9g carbohydrates; 3g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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