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Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/4 cup rice vinegar or lemon juice3tablespoonscanola oil2tablespoonsreduced-sodium soy sauce1tablespoontoasted sesame oil1 ½teaspoonssugar1 ½teaspoonsminced fresh ginger2 5- to 6-ounce cans water-packed chunk light tuna, drained1 cup sliced sugar snap peas or snow peas2scallions, sliced6cupsthinly sliced napa cabbage4radishes, julienne-cut or sliced¼cupfresh cilantro leaves1tablespoonsesame seedsFreshly ground pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1/4 cup rice vinegar or lemon juice
3tablespoonscanola oil
2tablespoonsreduced-sodium soy sauce
1tablespoontoasted sesame oil
1 ½teaspoonssugar
1 ½teaspoonsminced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas or snow peas
2scallions, sliced
6cupsthinly sliced napa cabbage
4radishes, julienne-cut or sliced
¼cupfresh cilantro leaves
1tablespoonsesame seeds
Freshly ground pepper to taste
DirectionsWhisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.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.TipsPeople 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.Originally appeared: EatingWell Magazine, September/October 2010
Directions
Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.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.TipsPeople 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.
Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
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.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)214Calories16gFat9gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
