Sesame Tuna Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.