Ingredients and Weight: - 2 (12 oz) cans tuna, drained, flaked - 1/2 cup celery, chopped - 1/2 cup red onion, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted cashews, chopped - 1/4 cup sesame seeds, toasted - 1/4 cup soy sauce - 1/4 cup rice vinegar - 1/4 cup sesame oil - 1 tablespoon honey - 1 teaspoon Sriracha sauce (optional)
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Difficulty Level: 1 (simple)
Preparation Method Steps: 1. In a large bowl, combine all ingredients. 2. Toss to coat thoroughly. 3. Refrigerate for at least 30 minutes before serving.
Nutritional Information: Per serving (1 cup): - Calories: 250 - Fat: 15g - Saturated Fat: 2g - Trans Fat: 0g - Cholesterol: 45mg - Sodium: 300mg - Carbohydrates: 15g - Fiber: 2g - Sugar: 6g - Protein: 20g
Dish Characteristics: - Savory and slightly spicy - Crunchy texture from the cashews and sesame seeds - Refreshing from the celery and red onion - Balanced flavors of soy, rice vinegar, sesame oil, and honey
User Comments: - "This is the best tuna salad I've ever had!" - "The Asian flavors really shine through." - "It's light and refreshing, but still filling." - "I love the crunch from the cashews and sesame seeds." - "It's a great make-ahead lunch or snack."
Special Precautions and Tips: - If you don't have Sriracha sauce, you can substitute with hot sauce or a dash of cayenne pepper. - To toast the sesame seeds, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until golden brown. - This salad can be served over greens, on sandwiches, or as a side dish.