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Ingredients Jump to Instructions ↓

  1. 1/4 cup rice vinegar or lemon juice

  2. 3 tablespoons canola oil

  3. 2 tablespoons reduced-sodium soy sauce

  4. 1 tablespoon toasted sesame oil

  5. 1 1/2 teaspoons sugar

  6. 1 1/2 teaspoons minced fresh ginger

  7. 2 5- to 6-ounce cans water-packed chunk light tuna, drained

  8. 1 cup sliced sugar snap peas or snow peas

  9. 2 scallions, sliced

  10. 6 cups thinly sliced napa cabbage

  11. 4 radishes, julienne-cut or sliced

  12. 1/4 cup fresh cilantro leaves

  13. 1 tablespoon sesame seeds

  14. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  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.

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