Tuna, Cucumber and Radish Salad with Ginger Dressing

Yield:
Makes 4 servings

Ingredients:

  1. 3 tablespoons canola oil
  2. 2 tablespoons rice vinegar
  3. 2 teaspoons peeled, minced fresh ginger root
  4. 4 scallions (white and green parts), thinly sliced
  5. 1/2 cucumber, peeled, seeded, halved lengthwise and thickly sliced
  6. 4 radishes, thickly sliced
  7. 2 cans (6 oz.) tuna (preferably packed in water), drained
Directions:

In a large bowl, whisk together the oil and vinegar. Add the ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate for up to 2 hours.

Serve as lunch, either with crusty bread or tossed with couscous.

Source: adapted from Lauren Chattman's "Cool Kitchen"


TDS 3