Sesame Tuna Salad

• 1/4 cup rice vinegar (may sub lemon juice)
• 3 tablespoons canola oil (I only used 2 T)
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil (I only used 1/2 T)
• 1 1/2 teaspoons sugar (I used Splenda)
• 1 1/2 teaspoons minced fresh ginger
• 2 (6 ounce) cans water-packed chunk light tuna, drained
• 1 cup sliced sugar snap pea (may sub snow peas)
• 2 scallions, sliced
• 6 cups thinly sliced napa cabbage
• 4 radishes, sliced (I used red bell pepper instead)
• 1/4 cup fresh cilantro leaves
• 1 tablespoon sesame seeds (I used sunflower seeds instead)
• freshly ground pepper

1. Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
2. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
3. Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.

rice vinegar, canola oil, soy sauce, sesame oil, sugar, fresh ginger, water, sugar snap pea, scallions, cabbage, radishes, cilantro, sesame seeds, freshly ground pepper

Taken from www.food.com/recipe/sesame-tuna-salad-438425 (may not work)