Sensational Asian Tuna Salad Bowl
No-cook · ~15 min · Serves 5 · about 1½ cups each
Sodium about 360 mg per serving, about 16% of the 2,300 mg daily maximum
Ingredients
- Salad: 1 cup sugar snap or snow peas, sliced
- Salad: 2 scallions, sliced
- Salad: 6 cups Napa cabbage, thinly sliced
- Salad: ¼ cup fresh cilantro leaves (fresh is best here; dried does not substitute well)
- Salad: 1 Tbsp sesame seeds
- Salad: freshly ground pepper to taste
- Salad: 2 cans (5–6 oz) water-packed chunk light tuna, drained
- Dressing: ¼ cup rice vinegar or lemon juice
- Dressing: 3 Tbsp olive oil
- Dressing: 2 Tbsp reduced-sodium soy sauce (Kikkoman Less Sodium, or any reduced-sodium soy sauce)
- Dressing: 1 Tbsp toasted sesame oil
- Dressing: 1½ tsp honey
- Dressing: 1½ tsp minced fresh ginger
Directions
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- Blend the dressing ingredients in a small bowl or blender.
- Drain the tuna, place in a bowl, and mix with 3 Tbsp of the dressing.
- Slice the vegetables and arrange in serving bowls.
- Top with the tuna and drizzle with dressing; garnish with sesame seeds and pepper.
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No reduced-sodium soy sauce in the house? You do not need to buy a second bottle. Mix 3 parts regular soy sauce with 2 parts water; that lands within a few milligrams of the reduced-sodium version and keeps the liquid the recipe is built around, which is what you want in a dressing or a marinade. If you would rather not add water, use a scant 2 teaspoons for every tablespoon called for. That is the simpler move and it works well in a stew or a stir-fry, where a little less liquid will not be missed. Either way, taste before you add more.
Per-serving values are approximate and vary with brand, variety, and preparation.