powder, mixed with 2 tablespoons water
, halved, sliced very thinly
, tough stems removed
1. Combine the soy, lime juice, sugar, wasabi, ginger, canola oil and the scallions in a large bowl and whisk. Taste for seasoning. Set aside.
2. Cut the grilled tuna into large chunks and toss with the vinaigrette. Set aside. (This recipe can be made ahead and refrigerated overnight.)
3. Combine the red onion and watercress in a large bowl and toss well. Place the onion-watercress mixture in 4 large plastic containers and spoon the tuna on top. Cover and bring to work.
Serving Size: 1 1/2 cups
Number of Servings: 4
Percent Calories from Protein
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Percent Calories from Fat