Sesame Tuna Salad

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!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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) cans  water-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

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.