Weight Watchers TUNA POKE SALAD

Byxwina


Serving: 1salad, Calories: 404kcal, Carbohydrates: 16g, Protein: 36g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 43mg, Sodium: 1211.5mg, Fiber: 7.5g, Sugar: 3.5g

INGREDIENTS

For the tuna

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
  • 1/4 cup sliced scallions, plus more for garnish
  • 2 tablespoons reduced sodium soy sauce or gluten-free tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha

For the Soy-Wasabi Vinaigrette:

  • 1 tbsp less sodium soy sauce, or GF Tamari
  • 1 tsp wasabi, in tube
  • 2 tbsp rice wine vinegar
  • 1/2 tbsp sesame oil

For The Salad

  • 3 cups baby greens, arugula or your favorite lettuce
  • 1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
  • 1 small Hass avocado, (4 ounces) sliced
  • 1/2 cup shelled edamame
  • furikake, for topping (I like Eden Shake)


    Combine the vinaigrette ingredients in a small bowl and set aside.
  • In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the salad.
  • In 2 bowls, layer the salad greens, 1/2 of the tuna, edamame, avocado, cucumber and drizzle with Soy-Wasabi Vinaigrette.
  • Top with furikake and scallions, for garnish

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