Tuna Risotto
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Fresh Salad
Serves2
Prep Time15 min
cook Time
8 min
Time to Table23 min
This simple yet very satisfying salad makes not only a great lunch but also an elegant first course.
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USED IN THIS RECIPE
Ingredients
2 tbsp (30 mL) fat-free chicken broth, low sodium
1 tbsp (15 mL) soy sauce
2 ¼ tsp (11 mL) peanut butter
¼ tsp (1 mL) sesame oil
2 cans (85 g each) Clover Leaf Flaked Light Tuna - Spicy Thai Chili
1 cup (250 mL) mini cucumber, diced
1 shallot, minced
1 tbsp (15 mL) chopped ginger
2 tbsp (30 mL) chopped fresh cilantro
2 tbsp (30 mL) unsalted peanuts
salt and pepper to taste
2 cups (500 mL) chopped romaine lettuce
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a small saucepan, whisk chicken broth, soy sauce and peanut butter. Cook for 6 to 8 minutes on low heat. Stir in sesame oil and set dressing aside, off the heat.
- In a medium bowl, combine tuna, cucumber, shallot, ginger, coriander and peanuts. Verify the seasoning.
- Stir dressing then pour over salad and toss to coat the ingredients.
- Add romaine and toss gently. Serve immediately.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 300 | |
| Fat | 15 g | 23% |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 13% | |
| Cholesterol | 35 mg | |
| Sodium | 800 mg | 33% |
| Carbohydrate | 22 g | 7% |
| Fibre | 5 g | 20% |
| Sugar | 14 g | |
| Protein | 22 g | |
| Vitamin A | 50% | |
| Vitamin C | 40% | |
| Calcium | 6% | |
| Iron | 70% |
Claims per serving
| High Source of Fibre | Excellent Source of Protein |
| Excellent Source of Vitamin A | Excellent Source of Vitamin C |
| Source of Calcium | Excellent Source of Iron |
