Tuna Salad with Wonton Crisps
tablespoons olive oil
wonton wrappers, cut into strips
ounces fresh or frozen tuna steaks, thawed
Salt and ground black pepper
cup cider vinegar
teaspoon finely shredded lime peel (optional)
of a medium head napa cabbage, shredded (6 cups)
of a medium seedless cucumber, sliced and/or cut into strips (6 ounces)
- In a 12-inch skillet heat 3 tablespoons of the olive oil over medium-high heat. Cook wonton strips in hot oil until browned, stirring occasionally. Using a slotted spoon, transfer wonton crisps to paper towels to drain; set aside.
- Lightly season tuna with salt and pepper. In the same hot skillet cook tuna for 3 to 4 minutes per side or until some pink remains in center. Transfer tuna to a cutting board; slice tuna for salads.
- For dressing, whisk together remaining olive oil, vinegar, sugar, and lime peel. Divide cabbage, sliced tuna, and cucumber among shallow bowls. Top salads with dressing and wonton crisps.
Nutrition Facts(Tuna Salad with Wonton Crisps)
- Per serving:
- 358 kcal cal.,
- 22 g fat
- (4 g sat. fat,
- 5 g polyunsaturated fat,
- 12 g monounsatured fat),
- 34 mg chol.,
- 282 mg sodium,
- 18 g carb.,
- 2 g fiber,
- 5 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet