Asian Tuna Salad

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Radishes

  Raw

  8 medium or 36g

• Pepper

  Spices, black

  1 dash or 0.1g

• Carrots

  Raw

  1 medium or 61g

• Rice wine vinegar

  3 tbsp or 45g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Tuna

  Fish, light, canned in water, drained solids

  2 can or 330g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lettuce

  Green leaf, raw

  1 cup shredded or 36g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

Directions

1. Drain tuna. Cut radishes into wedges. Shred carrot. Smash then mince garlic clove. Mince ginger. Seed and mince chile, can also sub some chili pepper flakes. Chop onion and cilantro.
2. Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
3. When ready to serve, stir in the chopped cilantro and green onion.
4. Serve with lettuce, or mixed in with cold, cooked soba noodles.

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