Tuna salad? It's not what you think. This is a salad made from fresh tuna steaks. I had some tuna left from dinner last night so I decided to use it in a salad for dinner tonight. Asian flavors are always delicious with tuna, so that's the direction I decided to take. It is refreshing and colorful too. Here's what you'll need:
- 2 tuna steaks, cooked and cubed
- 1 head butter lettuce
- 1 cucumber
- 6 small sweet peppers
- 1 C snow peas
- 2 TBL chopped fresh cilantro
Dressing
- 2 TBL soy sauce
- 4 TBL rice wine vinegar
- 1 tsp fresh ginger
- 1 tsp sesame oil
- 2 TBL honey
- 1/2 C canola oil
- 2 TBL sesame seeds
Make the dressing first. In a blender, add the soy sauce, rice wine vinegar, grated ginger, sesame oil, and honey and blend well. With the blender running, slowly stream in the canola oil, blending until emulsified. Refrigerate until ready to use.
Now for the salad. Tear the lettuce into bite sized pieces and add to a large bowl. Peel the cucumber and slice it in half lengthwise and scoop out the seeds. Slice both halves into about 1/4 inch pieces and add to the lettuce. De-seed the peppers and cut into 1/4 inch pieces and add to bowl. Trim the ends of the snow peas and slice diagonally into 1/4 inch pieces and add to the bowl. Chop cilantro and add. Toss all the ingredients with the dressing until well coated.
Add the tuna and sesame seeds and toss. Taste and add salt and pepper as needed. Now it's time to eat!
Enjoy!
Lynn
