Ginger Tuna Cabbage Salad

• 150 g, drained very well and flaked — Canned light tuna in water, drained
• 64 g (1 large pita), cut into wedges — Whole-wheat pita bread
• 120 g, very finely shredded — Raw green cabbage
• 60 g, cut into thin matchsticks — Raw carrots
• 75 g, cut into thin strips — Raw red bell pepper
• 75 g, cut into thin half-moons — Cucumber with peel
• 30 g (1 packed cup) — Raw baby spinach
• 9 g (2 tsp) — Extra-virgin olive oil
• 15 g (1 tbsp) — Fresh lemon juice
• 6 g, finely grated — Fresh ginger root
• 12 g (2 tbsp), thinly sliced — Raw scallion
• 1.2 g (1/2 tsp) — Smoked paprika
• 0.6 g (1/4 tsp) — Ground black pepper

Method

1. 1Prepare the tuna and crunchDrain and press the tuna until dry, then flake it. Finely shred the cabbage, cut the carrot, pepper, and cucumber.Look for: The ingredients are fully prepared and ready for the next action.Safety: Reject damaged tuna cans and use a clean board for all ready-to-eat produce.
2. 2Slice the scallionSlice the scallion, grate the ginger, and cut the pita into wedges; keep the pita separate.Look for: The cabbage is thread-fine, the tuna flakes cleanly, and the carrot, red pepper, and cucumber have been patted dry.
3. 3Measure ingredients: Whisk the ginger dressingMeasure extra virgin olive oil, lemon juice, ginger, smoked paprika, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the ginger dressingWhisk the olive oil, lemon juice, grated ginger, smoked paprika, black pepper, and half of the scallion in a large bowl for 30 seconds.30 secLook for: The dressing is lightly emulsified and smells distinctly of fresh ginger and scallion.Safety: Keep the drained tuna refrigerated while mixing the dressing.
5. 5Toss and serveToss the cabbage, carrot, pepper, cucumber, and spinach with all of the dressing for 30 seconds. Fold in the tuna gently.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Finish with the remaining scallionFinish with the remaining scallion, and serve the full salad with every pita wedge.Look for: The cabbage is evenly coated but still crisp and the tuna remains in visible flakes.Safety: Serve immediately or seal and keep at 40°F or colder.