Asian Tuna Salad
Sometimes tuna salad gets a bad wrap. But this salad is INSANE. Think ginger. And sesame. And rice vinegar. And garlic. And FLAVOR BOMB. Chuck full of veggies (Radish! Green onion! Avocado! Celery! Purple cabbage! Spinach!) and a little bit of rice - this bad boy comes together in 20-minutes and will rock your world.
Yields 4 servings Active time: 15 minutes
Total Time: 20 minutes
Jasmine Rice, cooked according to package instructions
10oz solid white Albacore Tuna
1 tsp minced garlic - about 2 cloves
2 tsp ginger paste
1 tsp sesame oil, + 1/4 tsp per salad
1 tsp cilantro paste, or 2 tsp fresh minced cilantro
2 TBS unseasoned rice vinegar, + 1 tsp per salad
2 tsp minced shallot, about 1 small shallot
1 orange, red or yellow bell pepper, diced
1 cup thinly sliced radishes
1/2 purple cabbage, sliced
1 bunch green onions, sliced
2 Persian cucumbers, sliced
2 celery stalks, diced
2 small tomatoes, deseeded and diced
8 large handfuls of fresh spinach
1 avocado, sliced
Red pepper flakes
Salt and pepper to taste
Make rice according to package instructions and set aside on stove top.
Whisk together the garlic, ginger paste, 1 tsp sesame oil, cilantro paste, 2 TBS rice vinegar and minced shallot. Add drained tuna to sauce and mix together well. Cover and place in fridge until ready to serve.
Slice up veggies - feel free to use other veggies you prefer in salads. I suggest keeping the veggies separate from the tuna until you are ready to serve. This way if there are leftover veggies you can use them throughout the week and they aren't doused with tuna juice.
Assemble each salad: take two handfuls of spinach and place on a plate. Top with one large handful of your freshly chopped veggies. Drizzle with 1 tsp of rice vinegar and 1/4 tsp of sesame oil. Season with salt and pepper. Add 2 TBS of rice, 1/4 cup tuna. Toss together well. Top with a few slices of avocado, and sprinkle with red pepper flakes.