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Asian Tuna Salad

Written By steeve adam on Monday, 15 May 2017 | May 15, 2017

Making food ahead of time can take the sting out of preparing and eating  meals a day. Cold salads made from leftover meat, poultry or fish work especially well for meals that need to be eaten away from home: just scoop into a container, toss into a cooler with some “blue Ice” packs, along with some pre-cut veggies, whole grain crispbreads, etc., and you’re good to go. This tuna salad has a
complex blend of flavors and a nutty crunch. It’s great in lettuce wraps, and takes only a few minutes to toss together.

Ingredients


  • 1 12 oz. can of light tuna in water 
  • 3 green onions 
  • 1 large or 2 small celery ribs 
  • 5 whole water chestnuts 
  • 1 oz. whole raw almonds (about 24) 
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce 
  • 5 - 6 drops sesame oil 
  • 1/2 tsp. sugar 


Directions


 Drain tuna and flake into bowl to break up chunks. Put almonds into a skillet, and toast over low heat until lightly browned and fragrant. Finely chop green onions and celery and add to tuna. Coarsely chop water chestnuts and almonds and add to mixture. Drizzle tuna mixture with olive oil and toss. Add soy sauce, rice vinegar, sesame oil and sugar. Mix salad thoroughly and chill.  


Nutritional Information


Calories (Per Serving): 323 

Protein (g): 52.2 
Carbohydrates (g): 6.5 
Fat (g): 14 Carb - Protein - Fat % Ratio: 7% - 58% - 35%
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