Thai Tuna Salad
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
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 peanuts
edible flowers, optional
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.
For dressing, combine rice vinegar, sugar, soy sauce, toasted sesame oil, ginger and crushed red pepper in a screw top jar. Cover and shake well.
Pour dressing over cabbage mixture; toss to coat.
Cover and chill for 15 minutes. Sprinkle with peanuts.
If desired, garnish with edible flowers.
Makes 4 servings.
*To 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.