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!
- 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) canswater-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
- 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.