Sesame Tuna Salad (Eating Well Mag)

  • 1/4 c. Rice vinegar or lemon juice
  • 3 T canola oil
  • 2 T soy sauce
  • 1 T toasted sesame oil
  • 1 1/2 t sugar
  • 1 1/2 t minced fresh ginger
  • 2 cans 5-6 oz chunk light water packed tuna, drained
  • 1 cup ┬ásliced sugar snap peas or snow peas
  • 2 scallions, sliced
  • 6 cups Napa cabbage
  • 4 radishes julienne cut or jicama
  • 1/4 c fresh cilantro leaves
  • 1 T sesame seeds
  1. Whisk vinegar, canola oil, soy sauce, sesame oil, sugar and ginger in bowl
  2. Combine 3 T of the dressing with tuna, peas and scallions
  3. divide cabbage. Mound tuna mixture and garnish with radishes, cilantro and sesame seeds. Drizzle with remaining dressing and season with pepper.