Asian Tuna Salad

Who says you need mayo for a tuna salad? Asian inspired tuna salad with canned tuna, green onion, radishes, cilantro, shredded carrot, Honey Ginger Balsamic and and Dark Toasted Sesame Oil. Serve it over chopped lettuce, in a sandwich, in lettuce wraps, or our favorite, tossed with Japanese buckwheat soba noodles.

3 5 oz cans of white albacore tuna packed in water, drained

8—10 small radishes, cut into wedges

1 large carrot, shredded

1/2 tsp red chili flakes (optional

2 Tbsp Garlic Olive Oil

1 Tbsp Dark Toasted Sesame Oil

3 Tbsp Honey Ginger White Balsamic

Salt and black pepper to taste

2 Tbsp chopped cilantro or parsley

1 whole green onion, chopped

Place the drained tuna, radishes, shredded carrot, in a bowl and toss. In a separate bowl, whisk together, the red chili flakes (optional), Garlic Olive Oil, Dark Toasted Sesame Oil, Honey Ginger White Balsamic. Pour over tuna mixture and combine. Add salt and pepper to taste. Refrigerate until ready to serve.

When ready to serve, stir in the chopped cilantro and green onion. Serve with lettuce, or mixed in with cold, cooked soba noodles.

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