Name: Canned tuna poke salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 (5-oz) cans light tuna in water, drained and flaked; 1/2 cup frozen shelled edamame; 1/2 cup avocado, pitted, peeled, and sliced; 5 oz cucumber, thinly sliced; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 1/2 tsp fresh ginger, grated; 1/4 tsp salt; 1 scallions, thinly sliced; 1/2 cup water

Nutrition

Per serving

450 calories

Protein: 55g; 48% of calories
Carbs: 17g; 15% of calories
Fat: 18g; 36% of calories

Instructions

Prep 10 min · Cook 5 min

Bring the water to a boil in a small pot over high heat. Add the frozen edamame, cover, and simmer over medium-high heat for 3 to 4 minutes until bright green and tender. Drain well and set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and grated ginger.
Place the flaked tuna in a bowl and toss with two-thirds of the prepared dressing until well coated.
Arrange the sliced cucumber in the bottom of a serving bowl and season with a pinch of salt. Top with the seasoned tuna, steamed edamame, and sliced avocado. Drizzle the remaining dressing over the vegetables and garnish with the sliced scallions.

Nutrition

Ingredients

Instructions

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