Napa Cabbage and Tuna Salad

Name: Napa Cabbage and Tuna Salad
Yield: 260 g
Ingredients: Rio Mare Olive Oil Tuna 40 can; Steamed Napa Cabbage 200 g; Himalayan Salt Seaweed 5 pack; Sesame Seeds 5 g; Sesame Oil 5 g; Minced Garlic 5 g

314 kcal

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Ingredients

Main ingredients

Rio Mare Olive Oil Tuna 0.5 can
Steamed Napa Cabbage 200 g

Seasonings/Sauce

Himalayan Salt Seaweed 5 pack
Sesame Seeds 5 g
Sesame Oil 5 g
Minced Garlic 5 g

Nutrition summary

Carbohydrates 13.07 g 16%

Protein 11.51 g 14%

Fat 25.36 g 70%

Serving size 260g

Cooking steps

1

Cut the napa cabbage into bite-size pieces.
2

Drain the oil from the canned tuna using a strainer.
3

Place the napa cabbage and tuna in a bowl. Add gochujang (Korean red chili paste), minced garlic, vinegar, and sugar.
4

Add sesame oil and ground sesame seeds, then mix everything thoroughly.
5

Transfer to a plate to serve.

Napa Cabbage and Tuna Salad

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