https://foodland.iga.com/Recipes/Detail/4066/
Yield: Makes 4 servings
| 3 | tablespoons | canola oil | |
|
|
|||
| 2 | tablespoons | rice vinegar | |
|
|
|||
| 2 | teaspoons | peeled, minced fresh ginger root | |
|
|
|||
| 4 | scallions (white and green parts), thinly sliced | ||
|
|
|||
| 1/2 | cucumber, peeled, seeded, halved lengthwise and thickly sliced | ||
|
|
|||
| 4 | radishes, thickly sliced | ||
|
|
|||
| 2 | cans | (6 oz.) tuna (preferably packed in water), drained | |
|
|
|||
Yield: Makes 4 servings
Approximate Nutrient Content per serving:
| Calories: | 135 | |
| Calories From Fat: | 63 | |
| Total Fat: | 7g | |
| Cholesterol: | 27mg | |
| Sodium: | 244mg | |
| Total Carbohydrates: | 2g | |
| Protein: | 15g |
Using water-packed tuna
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
In a large bowl, whisk together the oil and vinegar. Add the ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate for up to 2 hours.
Serve as lunch, either with crusty bread or tossed with couscous.
Source: adapted from Lauren Chattman's "Cool Kitchen"
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/4066/
Be the first to comment on this recipe!
Add a Comment Login