Total Time
20mins
Prep 20 mins
Cook 0 mins

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 Nutrition

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.
Most Helpful

Outstanding! My family loved this recipe. The dressing gave the tuna and salad great flavor. My family gave the salad a five and also the dressing a five, so if I could give it a 10 I would. Will be making this again. It is easy to make and a quick meal for busy days. Tripled the recipe for a main meal. Followed the recipe, except for the sugar snap peas. Forgot to pick them up when I went to the store. Also used albacore tuna. Made for ZWT7~Emerald City Shakers.

MomLuvs6 June 18, 2011