Sesame Tuna Salad - cooking recipe

Ingredients

1/4 cup rice vinegar (may sub lemon juice)
3 tablespoons canola oil (I only used 2 T)
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil (I only used 1/2 T)
1 1/2 teaspoons sugar (I used Splenda)
1 1/2 teaspoons minced fresh ginger
2 (6 ounce) cans water-packed chunk light tuna, drained
1 cup sliced sugar snap pea (may sub snow peas)
2 scallions, sliced
6 cups thinly sliced napa cabbage
4 radishes, sliced (I used red bell pepper instead)
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds (I used sunflower seeds instead)
freshly ground pepper

Preparation

Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.