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© Meredith Corporation. All rights reserved. Used with permission.
(about 5 cups)
For vinaigrette, in a small screw-top jar combine oil, vinegar, shallot, ginger, horseradish, salt and black pepper. Cover and shake well.
In a large bowl, combine tuna, bell pepper, radishes, pea pods, carrot, green onions and jalapeño pepper. Drizzle with vinaigrette; toss gently to coat (avoid breaking up the tuna chunks as much as possible).
To serve, divide tuna mixture among dinner plates. Top with chopped eggs, cilantro and sesame seeds.