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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"One grooming tip that really works is to put cucumber slices on your bloodshot eyes the morning after a long night of partying."
-Art Cooper, Editor, GQ Magazine

The refrigerator light goes on...

I love the contrast of the umami tuna with the sweet and sharp dressing in this salad, and the cucumbers give it a great crunch. Serve this in a leaf of iceberg lettuce to dress it up, if you like. A half serving of this salad would make a great wrap sandwich for lunch.

Vinegars

For the most part I have specified what type of vinegar to use in a specific recipe.

Vinegar is almost always made from wine (or any alcoholic beverage) by fermenting the alcohol with acid, thereby producing bacteria. So, apple cider vinegar comes from just that and white vinegar comes from clear grain alcohol.

Most recipes call for white or red wine vinegar. Purchasing better quality vinegars is important to making your recipe great. Less expensive vinegars are produced in large vats, often in a day or two. More complex vinegars are made over time in much the same fashion as making wine, using oak casks and prolonged fermentation and aging.

You will see herbed vinegars on the market (like tarragon vinegar). These are simply vinegars that have been steeped with herbs or infused with other flavors.

Asian Tuna Cucumber Salad

Servings = 2 | Serving size =about 2 1/2 cups salad

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe can be divisible by 2.

Cooking time includes minimum 30 minutes marinating time. This recipe is best done the night before and allowed to marinate overnight. Keeps well in the refrigerator for up to 48 hours.

2	cucumbers (seeded and sliced into thin half moons)
2 tsp	sugar
1 Tbsp	low sodium soy or gluten-free tamari sauce
4 Tbsp	rice wine vinegar
1 tsp	sesame oil
2 tsp	sesame seeds
1/4 tsp	salt
1/4 cup	red onion (minced)
2	6 1/2 ounce cans low sodium light tuna in water (drained)

Slice the cucumbers in half lengthwise and scoop out the seeds. Slice into very thin half rounds and place in a large bowl.

In a separate bowl, whisk together to sugar, soy or tamari sauce, vinegar, sesame oil, sesame seeds and salt, then pour over the cucumbers.

Add the minced onions and the tuna, breaking up the tuna.

Fold the ingredients together gently, then place in the refrigerator to marinate for at least 30 minutes (overnight is best). Serve.