Thai Tuna Salad Cabbage Wraps
|Prep time:||15 minutes|
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|Nugget Quick & Easy Recipe|
- 12 oz. Albacore tuna (packed in water)
- 3 green onions, sliced thin on the bias
- 6 sprigs fresh cilantro, minced
- 1 cup cucumber, diced small
- ½ cup red bell pepper, diced small
- 1 tablespoon red onion, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons canola oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon black sesame seeds
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon Thai Red Curry Paste
- 4-6 small leaves Napa cabbage (leaves should be no bigger than the size of your hand)
Drain both cans of tuna and place contents in a bowl. Combine tuna with prepped vegetables.
Whisk sugar with vinegar and soy sauce until dissolved, then whisk in remaining ingredients; add vinaigrette to tuna mixture and toss together; refrigerate for at least 1 hour to allow flavors to "marry".
Divide Thai Tuna Salad evenly, placing in the center of each cabbage leaf; serve immediately.
Serve this dish as a light lunch or as a great starter to an evening meal.
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