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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
5 servings
Difficulty
2 out of 5 on the difficulty scale
thai tuna wrap plate square Nugget Markets signature recipes

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

Ingredients

Salad:

  • 2 cans (6 ounces each) albacore tuna packed in water
  • 3 green onions, sliced thin on the bias, plus more for garnish
  • 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
  • 5 small leaves Napa cabbage

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. Add all other salad ingredients except cabbage to the bowl 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.

Prep cabbage leaves by removing the thick core of the leaf with a sharp paring knife, then discard the cores. 

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