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Recipes Nugget Markets Signature Recipes

Thai Tuna Salad Cabbage Wraps

Prep time
15 minutes, plus 1 hour chilling PT0.25M
Cook time
N/A PT0
Yield
4–6 servings
Difficulty
2 out of 5 on the difficulty scale
thai tuna wrap plate square Nugget Markets quick and easy

Serve this dish as a light lunch or as a healthy starter to an evening meal.

Ingredients

Salad:

  • 12 ounces (2 cans) albacore tuna (packed in water)
  • 4–6 small leaves Napa cabbage
  • 3 green onions, sliced thin on the bias
  • 6 sprigs fresh cilantro, minced
  • 1 cup small-diced cucumber
  • ½ cup small-diced red bell pepper
  • 1 tablespoon minced red onion
  • 1 teaspoon minced fresh ginger

Dressing:

  • 1 teaspoon granulated sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon black sesame seeds
  • 1 teaspoon fish sauce
  • 1 teaspoon Thai red curry paste

Preparation

Drain both cans of tuna and place contents in a bowl. Prep 4–6 cabbage leaves by removing the thick core of the leaf with a sharp pairing knife, discarding cores. Set cabbage aside. Add the other salad ingredients to the bowl with the tuna, and mix to combine. 

To make the dressing, whisk sugar with vinegar and soy sauce until dissolved, then whisk in remaining dressing ingredients. Add vinaigrette to tuna mixture and toss together, then refrigerate for at least 1 hour to allow flavors to marry.

To serve, place a cabbage leaf on a small salad plate, and top with a scoop of the chilled tuna salad. Serve immediately.  

Techniques used in this recipe:

dice
dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
mince
mince: to chop into very small pieces.