This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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.
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)|
|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 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.
Serving size = about 2 1/2 cups salad
Servings = 2
Amount Per Serving
|Calories 304||Calories from Fat 48|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 2g||8%|
|Vitamin A 8%||Vitamin C 15%|
|Calcium 10%||Iron 23%|
|Vitamin K 48 mcg||Potassium 900 mg|
|Magnesium 100 mg|