Recipe Archive

Thai Tuna Salad Cabbage Wraps

Yield:	Serves 4-6
Prep time:	15 minutes
Cook time:	N/A
Difficulty:
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Nugget Quick & Easy Recipe

Ingredients

• 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

• Dressing:
• 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)

Preparation

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.