Asian Snow Pea Salad with Tuna

A healthy salad to kick of the holiday season!
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 Min
Serves: 4

Ingredients

• 3 cups cabbage (cleaned and chopped into bite sized pieces)

• 1 cup romaine (cleaned and chopped into bite sized pieces)

• ¼ cup cilantro leaves

• 4 oz North Bay Produce snow peas (cleaned and chopped)

• 3 green onions (cleaned and chopped)

• ¼ cup shredded carrots

• One orange cut into segments and halves (not pith)

• Zest of ½ orange

• ½ cup chow mein noodles

• ¼ cup toasted sliced almonds

• 6 oz. Tuna steaks

• 1 TBLS oil

Dressing ingredients:

• Zest of ½ orange

• ¼ cup rice wine vinegar

• 1 TBLS olive oil

• 4 tsp toasted sesame oil

• 1 TBLS soy sauce

• ½ tsp chili flakes

• 2 cloves garlic (minced)

• 1 ½ TBLS sugar

Directions

Step 1. 

In a large bowl, add chopped cabbage, romaine, cilantro, snow peas, carrots, 2 green onion (sliced) and orange segments toss to combine and set aside.

Step 2. 

To make tuna, pat both sides with paper towel to get rid of liquid and pepper liberally. In a nonstick pan over medium high heat, add oil and heat until glistening. When pan is ready, add tuna steaks and sear for 2-3 minutes on each side for medium rare. Remove from pan and let rest on paper towels.

Step 3. 

Make dressing by combining all dressing ingredients and whisking until emulsified. Add half the dressing to greens and toss to coat.

Step 4. 

Add ¾ of the chow mein noodles and almonds tossing to combine.

Step 5. 

Place salad in 2 (dinner sized) or 4 (appetizer size) plates. Cut salmon on bias against grain and place over greens. Drizzle remaining dressing evenly over tuna and top with a garnish of green onions, chow mein noodles and almonds.