Salad of Tuna with Lemongrass, Lime, Ginger, Tomato and Edamame

Summary

Yield	4 Servings

1 can

Catch and Harvest Tuna (6 oz.) with Lemongrass, Lime, and Ginger, drained

ripe tomatoes, diced 3/4"

3 cups

shelled edamame, blanched and cooled

1 cup

aburage, cut into 1/2" strips

juice of one lime

1⁄4 cup

olive oil

basil or mint, chiffonade (finely sliced)

1 clove

garlic, minced

1 pinch

Salt

1 pinch

pepper

Combine all ingredients and season to taste.
Add more or less olive oil and lime juice to achieve a smooth consistency on the palate.