Asian-Inspired Seaweed and Tuna Salad Recipe This bright and refreshing Asian-inspired salad combines the briny flavor of seaweed with the rich taste of tuna for a delectable and satisfying meal. Finished with a light and balanced dressing, it's perfect for a quick and healthy lunch.
Cost: $$ asian salad healthy lunch quick Steps Soak the dried seaweed in warm water for 10 minutes until rehydrated, then drain and set aside. In a pot of boiling water, blanch the broccoli florets for 2 minutes, then immediately transfer to an ice bath to cool. In a non-stick pan, lightly sear the sliced scallops until opaque and cooked through, about 2 minutes on each side. In a large mixing bowl, combine the drained tuna, rehydrated seaweed, cubed tofu, blanched broccoli, and seared scallops. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, salt, and black pepper to make the dressing. Pour the dressing over the salad and toss gently to combine. Serve immediately and enjoy your fresh and flavorful salad. Get recipes made for you on the Simmer app. Download for iOS Download for Android 