Ingredients
Tuna Wraps
- 1 (5 ounce) can Tuna fish
- 1 Tablespoon 0% plain Greek yogurt
- 1 Tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 scallion, white part thinly sliced
- 2 teaspoons sesame seeds
- 3 – 4 large baby bok choy leaves, washed and dried
Cooked Mushrooms
- 3 ounces shiitake mushrooms, cleaned and sliced
- 1 Tablespoon grated fresh ginger
- 1 clove garlic, minced or pressed
- 2 teaspoons grapeseed oil
- 1 splash Ume plum vinegar
Salad Dressing
- 2 Tablespoons fish sauce
- 2 teaspoons grated ginger
- 1/2 teaspoon rice vinegar
- Juice of half a lime
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon mirin
Salad Base
- 1 cup washed and chopped Romaine lettuce
- 4 – 5 inch daikon radish, spiralized
- 1/2 cup snow peas
Instructions
- Prepare Tuna Wrap Filling: In a small bowl, combine the canned tuna, 0% plain Greek yogurt, rice vinegar, soy sauce, sliced scallion white parts, and sesame seeds. Mix until thoroughly combined to create the tuna filling.
- Assemble Tuna Wraps: Lay out 3 to 4 baby bok choy leaves on a clean surface. Evenly divide the tuna mixture among the leaves and spread it out on each leaf. Roll each leaf tightly around the tuna filling and secure with toothpicks. If the rolls are too long, cut them in half. Set aside for serving.
- Sauté Mushrooms: Heat grapeseed oil in a small skillet over medium heat. Add grated fresh ginger and minced garlic, sautéing for 1-2 minutes until fragrant. Add the sliced shiitake mushrooms and cook for about 8 minutes, stirring occasionally, until the mushrooms release most of their liquid and start to stick slightly to the pan.
- Deglaze Mushrooms: Add a splash of Ume plum vinegar to the skillet to deglaze, loosening any browned bits from the bottom. Stir to coat the mushrooms, then remove the skillet from heat and let mushrooms cool.
- Make Salad Dressing: In a jar with a lid, combine fish sauce, grated ginger, rice vinegar, lime juice, red chili flakes, and mirin. Secure the lid and shake vigorously until all ingredients are well mixed. If you don’t have a jar, whisk ingredients together thoroughly in a small bowl.
- Assemble Salad: In a salad bowl, spread a bed of chopped romaine lettuce. Arrange the daikon radish spirals, snow peas, sautéed mushrooms, and tuna-wrapped bok choy leaves attractively over the lettuce bed.
- Dress and Serve: Drizzle the prepared dressing over the assembled salad to your taste. Use sparingly as the dressing is quite flavorful. Toss gently if desired, or serve as is. Enjoy immediately for best flavor and texture.
Notes
- If you prefer a spicier kick, add extra red chili flakes to the dressing.
- The tuna wrap can be prepared in advance and refrigerated, but assemble salad just before serving to maintain crispness.
- Substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
- Ume plum vinegar adds authenticity, but rice vinegar with a touch of plum jam can be a substitute in a pinch.
- This recipe serves one but can be easily scaled up for additional servings.
- For a vegetarian version, omit the tuna and fish sauce and replace with marinated tofu and soy sauce-based dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
