Description
Tuna and Cabbage Salad offers a crisp and fresh blend of flavors with tender tuna and crunchy cabbage. This easy recipe is perfect for a light and healthy meal that is both satisfying and flavorful.
Ingredients
Scale
- 1/2 small green cabbage finely shredded
- 1 7oz can chunk light tuna fish packed in water drained
- 1 TBSP lemon juice
- 1/2 cup Japanese Mayonnaise
- 1/2 Red Onion finely chopped
- 1/2 tsp Spicy Mustard
- 1 TBSP Olive Oil
- Japanese Soft Boiled Eggs Optional
Instructions
- Finely chop the tuna with a fork and combine it with lemon juice mayonnaise and mustard in a bowl then set aside.
- Heat olive oil in a skillet or wok over medium high heat and cook the onions for about 5 minutes until they become soft and transparent.
- Add the shredded cabbage to the skillet and stir it for 2 to 3 minutes until warmed through then pour in 1/2 cup of water cover the pan and steam for 5 minutes.
- Remove from heat blend the tuna mixture into the cabbage and mix thoroughly.
- Transfer the salad to a bowl refrigerate for 4 hours to chill.
- Serve chilled topped with a Japanese soft boiled egg if you like and season with salt black or white pepper to taste.
- Prep Time: 4 hours
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg