Tuna salad with Chinese cabbage
4 servings
15 minutes
Tuna salad with Beijing cabbage is a light and refreshing dish perfect for lunch or dinner. Its roots trace back to Mediterranean cuisine where tuna is often used in salads for its rich flavor and nutrition. Crispy Beijing cabbage adds freshness while juicy tomatoes provide natural sweetness. Shallots bring a mild spiciness, and a fragrant dressing of apple cider vinegar and mustard ties the ingredients together, creating a harmony of flavors. This salad is not only easy to prepare but also versatile: it can be served as a standalone dish, as a side to fish or meat, or as part of a festive menu. It is nutritious yet light, making it an ideal choice for those mindful of their diet who appreciate the balance of taste and health.
1
Wash the Beijing cabbage and tear it into small pieces by hand. Cut the tough parts of the leaves into thin strips with a knife. Place the cabbage in a salad bowl and gently mash it by hand for juiciness.
- Chinese cabbage: 1 piece
2
Cut the tomatoes and shallots into small pieces and add to the salad bowl.
- Tomatoes: 4 pieces
- Shallots: 1 piece
3
Open the can of tuna and transfer the fish to a salad bowl.
- Canned tuna in its own juice: 1 jar
4
Prepare the dressing by mixing apple cider vinegar with mustard and black ground pepper.
- Apple cider vinegar: 3 tablespoons
- Mustard: 1 teaspoon
- Ground black pepper: to taste
5
Dress the salad and mix.
- Apple cider vinegar: 3 tablespoons
- Mustard: 1 teaspoon
- Ground black pepper: to taste