Mexican Tuna Salad Bowl
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Kimchi & Tuna Cucumber Salad
Serves4
Prep Time10 min
Cook Time
5 min
Time to Table15 min
Crunchy, spicy, and satisfying. This vibrant salad combines the heat of Clover Leaf’s Tuna in Olive Oil and Chili Pepper with the tang of kimchi and crisp cucumbers. It is a brilliant way to pack more protein and veggies into your day with zero cooking required. Simply toss, serve, and enjoy the bold, Korean-inspired flavours.
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Ingredients
1 cup (155 g) Frozen edamame
4 (207 g) Mini cucumbers, sliced
½ (140 g) English cucumber, sliced
½ cup (125 g) Kimchi, drained and coarsely chopped
2 cans (80 g each) Clover Leaf Tuna in Olive Oil and Chili Pepper (not drained)
1 tbsp (18 g) Soy sauce, low-sodium
1 tbsp (18 g) Rice wine vinegar
1 tsp (4 g) Sesame oil
1 tsp (5 g) Mirin
1-2 tsp (2-4 g) Chili flakes, optional
¼ cup (11 g) Cilantro, coarsely chopped
1 tsp (3 g) Toasted sesame seeds
1 tsp (3 g) Black sesame seeds
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Pour the edamame into a small saucepan and cover with water. Boil for 2-3 minutes, then drain. Set aside to cool.
- In a small bowl, whisk to combine the soy sauce, rice wine vinegar, sesame oil, mirin and chili flakes, if using. Set aside.
- Place the cucumbers, edamame, kimchi, and tuna in a large bowl. Pour the dressing over top and toss to coat.
- Transfer the salad to a serving bowl, garnish with cilantro and sesame seeds and serve.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 320 | |
| Fat | 23 g | 31% |
| Saturated | 3 g | |
| Trans | 0 g | |
| Saturated + Trans | 15% | |
| Carbohydrate | 16 g | |
| Fibre | 5 g | 18% |
| Sugars | 5 g | 5% |
| Protein | 14 g | |
| Cholesterol | 10 mg | |
| Sodium | 460 mg | 20% |
| Potassium | 650 mg | 19% |
| Calcium | 100 mg | 8% |
| Iron | 1.75 mg | 10% |
