Sesame Tuna Salad

6 Reviews
From: EatingWell Magazine September/October 2010

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.

Ingredients 4 servings

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  • 1/4 cup rice vinegar or lemon juice
  • 3 tablespoons canola oil
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons minced fresh ginger
  • 2 5- to 6-ounce cans water-packed chunk light tuna, drained
  • 1 cup sliced sugar snap peas or snow peas
  • 2 scallions, sliced
  • 6 cups thinly sliced napa cabbage
  • 4 radishes, julienne-cut or sliced
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon sesame seeds
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 214 calories; 16 g fat(2 g sat); 2 g fiber; 9 g carbohydrates; 11 g protein; 16 mcg folate; 15 mg cholesterol; 4 g sugars; 2 g added sugars; 1837 IU vitamin A; 47 mg vitamin C; 134 mg calcium; 2 mg iron; 386 mg sodium; 160 mg potassium
  • Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (37% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 1 1/2 lean meat, 3 fat

Reviews 6

July 25, 2012
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By: EatingWell User
Wonderful as written, but easily adapted Everyone in my family, including my 8 year old, loves this recipe. It is a frequent dinner when the weather is hot. The salad is forgiving of substitutions or forgotten ingredients.
March 20, 2011
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By: m.carlson-smith
Quick and easy lunch I saw this recipe and wanted to make it on the spot. I didn't have napa cabbage or snow peas, so I used some shredded carrot and regular green leaf lettuce. It was great, and I didn't think the amount of sesame oil was overpowering (disclaimer - I do love sesame). I'm sure it would be delicious with the other ingredients as well. Though I made it at home and ate it right away for lunch, I think it would travel well. Pros: Uses ingredients I had on hand, easy to make Cons: Can't really think of any
September 23, 2010
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By: Mza2
I absolutely loved this. Made it with less sesame oil than called for - to my taste a little sesame oil goes a long way. I also made it for one, cutting everything into one-fourth amounts except for the sesame oil and ginger (used less than one-fourth.. just a few drops of sesame oil). Also I had broccoli slaw on hand and spinach, so used a combo of that instead of the napa cabbage. Quick, and nice change of pace from same old-same old tuna salad.
September 05, 2010
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By: EatingWell User
I really liked this, but my husband wasn't crazy about it (I think the sesame flavor was too strong for him). I went with a Romaine/red cabbage mix since that is what I had on hand. Turned out great. Quick, colorful, and healthy. Would make an excellent lunch on the go.
August 28, 2010
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By: EatingWell User
Even my very finicky 11-year-old LOVED this recipe. She actually cleaned her plate!
August 25, 2010
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By: EatingWell User
This was an excellent - restaurant quality salad. The only changes I made were to eliminate the cilantro, use albacore (canned) tuna, and substituted romaine lettuce for Napa cabbage. Napa was just too expensive. Romaine worked just fine.