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Sesame Tuna Salad

MF7062

Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love the crunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.

Servings

4 servings

Prep Time

25 minutes

Total Time

25 minutes

Ingredients

  • 1/4cup rice vinegar or lemon juice
  • 3tablespoons canola oil
  • 2tablespoons reduced-sodium soy sauce
  • 1tablespoon toasted sesame oil
  • 1 1/2teaspoons sugar
  • 1 1/2teaspoons minced fresh ginger
  • 25- to 6-ounce cans water-packed chunk light tuna, drained
  • 1cup sliced sugar snap peas or snow peas
  • 2scallions, sliced
  • 6cups thinly sliced napa cabbage
  • 4radishes, julienne-cut or sliced
  • 1/4cup fresh cilantro leaves
  • 1tablespoon sesame seeds
  • Freshly ground pepper to taste

Instructions

  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.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 228kcal
Carbohydrate Total 9g
Total Sugars 4g
Added Sugars 2g
Fiber 3g
Total Fat 16g
Saturated Fat 2g
Mono Saturated Fat 9g
Cholesterol 12mg
Sodium 353mg
Protein 14g
Potassium 200mg
Calcium 132mg
Folate 17mcg
Omega-3 1g
Omega-6 3g
Vitamin E 3mg
Zinc 1mg
Vitamin B3 6mg