asian-tuna-salad

Ingredients

10-12 ounces of canned white albacore tuna packed in water, drained
8-10 small radishes, cut into wedges
1 large carrot, shredded
1 teaspoon minced ginger
1/2 to 1 serrano chile, seeded and minced (taste for heat and adjust, can also sub some chili pepper flakes)
2 Tbsp vegetable oil
3 Tbsp seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
Salt and black pepper to taste
2 Tbsp chopped coriander
1/2 red onion, sliced
Optional: 8 ounces (dry) soba noodles* or fresh lettuce

*If mixing in with soba noodles, cook soba noodles according to package directions, and rinse with cold water.
Method

1 Place the drained tuna, radishes, shredded carrot, ginger, chile, vegetable oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

2 When ready to serve, stir in the chopped coriander and green onion.

Serve with lettuce, or mixed in with cold, cooked soba noodles.

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