Asian Tuna Salad
A wonderful main dish salad.

Servings: 4

• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon grated fresh ginger
• 2 tablespoons garnish of choice

• 1 tablespoon lemon juice
• salt and pepper
• 1 pound grilled tuna steaks, cooled slightly, skinned and broken into chunks* (2 1/2 cups)
• 1/2 red sweet pepper, cut into thin strips
• 1/2 yellow sweet pepper, cut into thin strips
• 1/2 cup fresh snow pea pods, trimmed and cut diagonally in half
• 3 green onions, thinly sliced
• 6 cups shredded Napa or Chinese cabbage

Grill tuna. Brush both sides of 1 inch thick tuna steaks with 1 tablespoon lemon juice and sprinkle with salt and pepper. Grill the tuna steaks on a greased grill rack directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. After tuna has cooled slightly, skin and break into chunks.

Combine tuna, red and yellow sweet pepper, snow pea pods and green onion in a large bowl. Gently toss to mix. Toss together the Napa or Chinese cabbage and tuna mixture in a large salad bowl.

To make the dressing, combine rice vinegar, sugar, soy sauce, toasted sesame oil, ginger and crushed red pepper jar with a tight fitting lid. Cover and shake well. Pour dressing over salad and toss to coat. Cover and chill for 15 minutes. Garnish with your choice of sesame seeds, coarsely chopped peanuts (optional).

Per Serving: 254 Calories
9g Fat (32.4% calories from fat)
31g Protein
13g Carbohydrate
3g Dietary Fiber
43mg Cholesterol
419mg Sodium
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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