Asian Tuna Cucumber Salad
Servings
2Serving size
about 2 1/2 cups saladThis recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
Cooking time includes minimum 30 minutes marinating time. This recipe is best done the night before and allowed to marinate overnight. Keeps well in the refrigerator for up to 48 hours.
Ingredients
| 2 tsp. Sugar |
| 1 Tbsp. Low sodium soy sauce |
| 12 tsp. Rice Vinegar |
| 1 tsp. Sesame oil |
| 2/3 Tbsp. Sesame seeds |
| 1/4 tsp. Salt |
| 4 Tbsp. chopped White onions (minced) |
| 2 can Canned no-salt added tuna fish in water |
Instructions
In a separate bowl, whisk together to sugar, soy or tamari sauce, vinegar, sesame oil, sesame seeds and salt, then pour over the cucumbers.
Add the minced onions and the tuna, breaking up the tuna.
Fold the ingredients together gently, then place in the refrigerator to marinate for at least 30 minutes (overnight is best). Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love the contrast of the umami tuna with the sweet and sharp dressing in this salad, and the cucumbers give it a great crunch. Serve this in a leaf of iceberg lettuce to dress it up, if you like. A half serving of this salad would make a great wrap sandwich for lunch.