OLYMPUS DIGITAL CAMERA Salads, tuna, Asian tuna salad with sesame soy vinaigrette 3

½ teaspoon sugar

2 teaspoons soy sauce

2 tablespoons rice vinegar

2 tablespoons oriental sesame oil

¼ cup vegetable oil

2 teaspoons sesame seeds, toasted lightly and cooled

For the tuna salad:

a 12 ounce can tuna packed in oil, drained well

1 seedless cucumber, peeled, halved lengthwise and sliced thin crosswise

1 pint grape tomatoes, halved

1 red or yellow bell pepper, diced

4 scallions, chopped

½ pound snow peas, trimmed, blanched for 30 seconds in boiling water, and plunged immediately into ice water to stop the cooking

1 cup mung bean sprouts, rinsed and drained well

Chinese chives cut into 2 inch lengths, for garnish (optional)

one head each red and green oak leaf lettuce

  1. Make the vinaigrette.  In a bowl whisk together the sugar, soy sauce, vinegar and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified.  Stir in the sesame seeds.
  1. In a large bowl combine the tuna, flaked, cucumber, tomatoes, bell pepper, scallions, snow peas and bean sprouts. Toss the tuna mixture with the dressing and divide the salad between plates lined with lettuce leaves.  Sprinkle with Chinese chives.


adapted from Gourmet Magazine, May, 1991

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