I love me some Chinese food. Even the Americanized fast-food version, where the protein is breaded, the veggies are dripping with oil, the sauces are full of added sugar and sodium, and the whole thing is served with four pounds of fried rice on the side. That stuff is delicious.
What can I say? I love the food I love. So when it’s not my free day, my ninja mission is to be able to get all that flavor, without the consequences. Enter this awesome tuna salad! It gives you real Asian flavors with absolutely none of the bad stuff, and it leaves you feeling satisfied.
It couldn’t get any better, could it?
Oh wait, but it CAN! Because today I’m throwing down my Ginsu knives and getting ready to blow your mind with not just one BRD Asian-inspired recipe, but two!
Fun fact: The Ginsu knife was actually created in Freemont, Ohio. It wasn’t Asian-inspired at all, until they needed a marketing angle to sell it. And it worked. Even Jerry Seinfeld bought it.[video_lightbox_youtube video_id=”TH0M03_jKvs” width=”640″ height=”480″ auto_thumb=”1″]
I totally bought those knives, too. But you won’t need them to make these recipes, don’t worry.
Let’s start with this amazing Oriental salsa. It goes great with the Asian-Inspired Tuna Salad, but you can do it up however you please. I’ve eaten this salsa with grilled chicken, added it to salads, and sometimes just enjoyed with a spoon right outta my fridge — it’s that good. So get creative with how you use it. It works with just about anything, so you can go from Mexico to Asia without any jet lag. 😉
Okay, ready for even more awesome Asian flavor? Make this tuna salad and you’ll have a lunch for the entire week that you won’t get tired of. Eat it with the Oriental Salsa, like I do.
Or don’t. You know. Because Confucius says: “Never impose on others what you would not choose for yourself.” And I like this tuna salad both with and without the salsa. So do what makes you happy…even if it involves buying faux-Asian knives.
I give both these recipes a YU-MMMM-Y. 4′Ms for BRD greatness. I dare you to challenge me — just remember, I’ve got knives that can cut through cans.
Happy eating, my friends!
- 1 cup diced peeled cucumber
- ½ cup chopped red bell pepper
- ½ cup thinly sliced scallions
- 1 tsp. sriracha
- 2 tbsp. soy sauce (tamari)
- 1 tbsp. rice vinegar
- 1 clove of garlic, minced
- ½ tsp. toasted sesame oil
- ¼ tsp. red pepper flakes
- ⅓ cup coarsely chopped fresh cilantro
- Combine first three ingredients in a bowl.
- In a separate bowl add remaining ingredients except cilantro and mix until well blended.
- Add dressing & chopped cilantro to veggies and mix well.
- Cover and refrigerate.
- Serve with Asian inspired tuna salad or enjoy on it's own.
- 2- 6oz. cans of tuna packed in water, drained
- 1 cup sugar snap peas, cut into 1-inch pieces
- 2 scallions, sliced
- ¼ cup fresh cilantro, minced
- ¼ cup rice vinegar
- 3 tbsp of avocado oil
- 2 tbsp of soy sauce (tamari)
- 1 tbsp toasted sesame oil
- 1½ tsp. of golden balsamic vinegar
- 1½ tsp. ginger, minced
- 1 tbsp. sesame seeds
- 6 cups of napa cabbage, sliced
- Oriental salsa (recipe above)
- Combine tuna, sugar snap peas, cilantro in a bowl.
- Whisk together rice vinegar, avocado oil, soy sauce, sesame oil, balsamic vinegar, and ginger until well mixed.
- Mix the dressing into the tuna mixture and blend all the ingredients together until dressing is evenly distributed.
- Divide cabbage on 4 plates and mound the tuna mixture onto the cabbage.
- Garnish with sesame seeds and serve with oriental salsa