Name: Ginger-soy tuna and edamame salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 (5-oz) cans light tuna in water, drained; 3/4 cup frozen edamame, shelled and thawed; 3.5 oz cucumber, diced and patted dry; 1 green onion, thinly sliced; 2 3/4 tsp low-sodium soy sauce; 2 tsp rice vinegar; 2 1/2 tsp fresh ginger, grated; 3/4 tsp sesame seeds; 1/4 tsp garlic powder; 1 tbsp water

Nutrition

Per serving

417 calories

Protein: 65g; 62% of calories
Carbs: 18g; 17% of calories
Fat: 10g; 21% of calories

Instructions

Prep 15 min · Cook 0 min

Place the sesame seeds in a small skillet over medium heat. Toast for 1 minute, shaking the pan often, until they are golden and fragrant. Remove from the heat immediately.
In a small bowl, whisk together the soy sauce, rice vinegar, water, grated ginger, and garlic powder until the spices are well distributed.
In a large mixing bowl, flake the drained tuna with a fork into bite-size pieces. Add the thawed edamame and the patted-dry cucumber.
Pour the dressing over the tuna mixture and toss gently to coat everything evenly. Taste the salad, and if needed, add a small pinch of salt. Top with the toasted sesame seeds and sliced green onions.

Nutrition

Ingredients

Instructions

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