#1,344: Sesame Tuna Salad

I wasn't so sure I was going to love this recipe because I really like mayo in my tuna, and I'm trying very hard not to eat it.  So I was excited to find this recipe, but had low expectations for it.  I also cut WAY down on the dressing since it's not the healthiest recipe out there (I'm watching my soy intake).  It was good though.  I actually really enjoyed this recipe....so much so, I'm eating it again tomorrow for lunch.  :)

This makes FOUR servings, so adjust accordingly.

1/4 cup rice vinegar or lemon juice
3 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas or snow peas
2 scallions, sliced
6 cups thinly sliced napa cabbage (I used chopped romaine)
4 radishes, julienne-cut or sliced
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds
Freshly ground pepper to taste

Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.

Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.

Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.