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Gluten Free Tuna Salad with Ginger Root Dressing
Prep time
Cook time
Total time
Gluten Free Tuna Salad with Ginger Root Dressing
Author: Jeanette Withington
Recipe type: Main
Cuisine: Thai
Serves: 4
Ingredients
- 3 to 4 fresh tuna steaks, sliced into ½ inch thick
- ½ Napa Cabbage, thinly sliced
- 3 tablespoon sherry or rice wine
- 2 tablespoons, Thai Kitchen Fish Sauce - gluten free
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons sugar
- 1 red chili pepper, minced
- ½ of lime, juiced
- cherry tomatoes
- fresh mint, finely chopped
- salt and pepper
- 2 tablespoons vegetable oil
Instructions
- Season the tuna with salt and pepper. Heat a non stick skillet over medium high heat and add the oil. Fry the tuna strips until browned about 1 minute each side and transfer to a plate. Place the shredded cabbage on a platter. Drizzle some oil over the cherry tomatoes and season with salt and pepper. Roast tomatoes for 15 minutes.
- In a medium bowl, combine the fish sauce, garlic, ginger, sugar, lime juice, chili pepper and sherry. Spoon the tuna and tomatoes over Napa cabbage, then spoon dressing and garish with fresh mint.
