Ingredients:

  • 2 (5 oz) cans of tuna in water, drained (approximately 280g total)
  • 1 cup (150g) cucumber, diced
  • 1 cup (150g) bell pepper, diced (red, yellow, or a combination)
  • 1 cup (150g) shredded carrots
  • ½ cup (75g) green onions, sliced
  • 1 cup (150g) edamame, shelled and cooked (fresh or frozen)
  • 3 tablespoons (45ml) sesame oil
  • 2 tablespoons (30ml) low-sodium soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5g) honey or agave syrup (optional)
  • 1 teaspoon (5g) fresh ginger, grated
  • 1 teaspoon (5g) garlic, minced

Instructions:

  1. Drain the canned tuna and transfer it to a mixing bowl.
  2. Dice the cucumber and bell pepper. Shred the carrots and slice the green onions. If using frozen edamame, cook according to package instructions and cool.
  3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey/agave syrup, ginger, and garlic until well combined.
  4. Add the chopped vegetables, edamame, and drained tuna to the mixing bowl with the dressing. Gently fold to combine, being careful not to tear the tuna.
  5. Taste the salad and adjust seasoning if necessary (add more soy sauce or lime juice if desired).
  6. Divide the salad into bowls or plates and serve immediately or chill for 10-15 minutes for enhanced flavors.