I usually have tuna salad ready for my week for a quick snack on crackers or a sandwich for lunch. But I was getting a little tired of the same old tuna salad with mayo, etc.I thought, I make a really good Asian Cucumber Salad…what if I combined the two!?!So, after adjusting everything to include the tuna and not overpower that flavor, I think this works really nicely and is a refreshing change of pace.
- 2 cans (7 oz) solid white albacore tuna in water (drained)
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, diced
- 1/4 cup seedless cucumber, thinly sliced then diced (regular cucumber will work also if that's all you have)
- 1/8-1/4 cup Toasted Sesame Oil (adjust to your taste…I used about 1/4 for a more moist salad)
- 1 lime, completely juiced (if using bottled lime juice, use approx 1 1/2 tbs)
- 1 tbs rice vinegar (I added a little more but be careful because this will overpower if there is too much)
- 1 tbs Pink Himalayan Salt (or sea salt will be fine)
- 1 tbs Crushed Dried Thai Pepper (or fresh ground black pepper if that's what you have)
- 1 tbs Sesame Seeds (lightly toasted if possible)
- 1 tsp minced ginger
Dice your red bell pepper, red onion, and cucumber and mix together in a medium bowl.
Add in canned tuna and make sure it is completely shredded and mixed red peppers/onion/cucumber.
In a small bowl, add toasted sesame oil, lime juice, minced ginger and salt and mix until well combined. Pour over tuna mix and toss making sure everything is well coated.
Add Crushed Thai Pepper to achieve your heat level. If using regular fresh ground black pepper, adjust to taste, approx 2 tsp)
Garnish with lightly toasted sesame seeds (or mix in if you like)
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