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Tuna Salad with Wonton Crisps

Makes: 4 servings
Start to Finish 30 mins
Tuna Salad with Wonton Crisps
Ingredients
  • 5  tablespoons  olive oil
  • 8  wonton wrappers, cut into strips
  • 12  ounces  fresh or frozen tuna steaks, thawed
  •  Salt and ground black pepper
  • 1/4  cup  cider vinegar
  • 1  tablespoon  sugar
  • 1  teaspoon  finely shredded lime peel (optional)
  • 1/2  of a medium head  napa cabbage, shredded (6 cups)
  • 1/2  of a medium  seedless cucumber, sliced and/or cut into strips (6 ounces)
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 358,
  • Fat, total (g) 22,
  • chol. (mg) 34,
  • sat. fat (g) 4,
  • carb. (g) 18,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 23,
  • vit. A (IU) 2187,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 109,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 282,
  • Potassium (mg) 566,
  • calcium (mg) 111,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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