Chinese · Lunch
Spicy Tuna and Cucumber Salad
Sushi-grade tuna cubes tossed in a spicy mayo made with sriracha and sesame oil, layered over cool cucumber ribbons and shredded napa cabbage. Finished with scallion, sesame seeds and a splash of rice vinegar, this raw-fish salad balances heat, crunch and acidity in a light, Chinese-leaning composed dish.
$7
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
378Calories
31.2gProtein
24.8gFat
9.1gCarbs
3.8gSugar
2.3gFiber
812mgSodium
107mgChol
3.9gSat Fat
680mgPotassium
70mgCalcium
2.1mgIron
3.2mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
spice-route
quick-lunch
low-calorie
Instructions
1
Prep
Pat the tuna dry with paper towel, cut into 1/2-inch cubes, and refrigerate in a bowl while prepping vegetables.
2
Prep
Slice the cucumber into half-moons and shred the napa cabbage, then arrange both on a serving plate as the salad base.
3
Whisk
In a small bowl, whisk mayonnaise, sriracha, sesame oil, rice vinegar and soy sauce until pale orange.
4
Toss
Fold the chilled tuna cubes gently into the sauce until coated, keeping cubes intact.
5
Chill
Rest the coated tuna in the refrigerator for 10 minutes to settle flavors and keep cold.
6
Plate
Spoon the spicy tuna over the cucumber and cabbage bed, scatter scallion and sesame seeds on top, and finish with salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g sushi-grade tuna
- 11 cucumber
- 2 cup170g napa cabbage
- 22 scallion
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp sriracha
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp sesame seeds
- 2 pinch2 pinch salt
