Piquant Potatoes & Tuna
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Spicy Thai Chili Tuna in Fresh Salad
Serves2
Prep Time15 min
Cook Time
8 min
Time to Table23 min
This simple yet very satisfying salad makes not only a great lunch but also an elegant first course.
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USED IN THIS RECIPE
Ingredients
2 tbsp (30 mL) Fat-free chicken broth, low sodium
1 tbsp (15 mL) Soy sauce
2 ¼ tsp (11 mL) Peanut butter
¼ tsp (1 mL) Sesame oil
1 can (142 g) Clover Leaf® Flaked Light Tuna - Spicy Thai Chili
1 cup (250 mL) Mini cucumber, diced
1 Shallot, minced
1 tbsp (15 mL) Chopped ginger
2 tbsp (30 mL) Chopped fresh cilantro
2 tbsp (30 mL) Unsalted peanuts
Salt and pepper to taste
2 cups (500 mL) Chopped romaine lettuce
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a small saucepan, whisk chicken broth, soy sauce and peanut butter. Cook for 6 to 8 minutes on low heat. Stir in sesame oil and set dressing aside, off the heat.
- In a medium bowl, combine tuna, cucumber, shallot, ginger, coriander and peanuts. Verify the seasoning.
- Stir dressing then pour over salad and toss to coat the ingredients.
- Add romaine and toss gently. Serve immediately.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 290 | |
| Fat | 15 g | 20% |
| Saturated Fat | 2 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 10% | |
| Carbohydrate | 21 g | |
| Fibre | 4 g | 14% |
| Sugar | 14 | 14% |
| Protein | 20 g | |
| Cholesterol | 20 mg | |
| Sodium | 600 mg | 26% |
| Potassium | 450 mg | 10% |
| Calcium | 75 mg | 6% |
| Iron | 2.25 mg | 13% |
Claims per serving
| Source of protein | Source of calcium |
