Asian Tuna Salad

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  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

  Romaine or cos, raw

  1 cup shredded or 47g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

Directions

1. Drain the tuna. Cut radishes into wedges and shred the carrot. Mince the garlic and ginger. Seed and mince the chile, or use chili pepper flakes. Chop the onion and cilantro.
2. In a large bowl, combine the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, sesame oil, and rice vinegar. Toss gently to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
3. Just before serving, stir in the chopped cilantro and green onion.
4. Serve with lettuce.