Tuna-Ramen Salad

Give two pantry staples, ramen noodles and canned tuna, new life in this Asian salad recipe. Sesame, miso, and rice vinegar transport this vegetable side dish to the Far East.

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  • Makes: 4 servings
  • Total Time: 30 mins
  • Prep: 30 mins

Tuna-Ramen Salad

Directions

  1. For dressing: Whisk together white miso paste, sesame oil, rice vinegar, and 1/4 cup olive oil. Drizzle 2 tablespoons dressing over drained albacore tuna. Stir in sesame seeds.
  2. Cook sugar snap peas and carrots in salted boiling water 1 minute; plunge into cold water. Coarsely crush ramen noodles (discard seasoning packet).
  3. Combine noodles, 6 cups chopped napa cabbage, basil, green onions, and 1/2 cup dressing. Top with tuna, snap peas and carrots, and soft-cooked eggs. Pass with remaining dressing and crushed red pepper.
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Nutrition Facts (Tuna-Ramen Salad)

  • Per serving:
  • 516 kcal ,
  • 32 g fat
  • (7 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 215 mg chol. ,
  • 664 mg sodium ,
  • 26 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 30 g pro.
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