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Parve
Easy
30 Minutes
Diets 
These tacos with buttery soft ventresca tuna, avocado, radish, red cabbage slaw, and Asian-inspired dressing are unique and different enough to keep everyone happy till the last bite.
2 to 4 soft tacos
handful of arugula
2 to 3 radishes, sliced
1 (6-ounce) jar Tuscanini Tuna Ventresca
1 avocado, sliced
handful of cilantro
spicy mayo, for serving
lime wedges, for garnish
1 grated red cabbage
1 scallion, chopped
1/2 cup chopped cilantro
3 tablespoons Tuscanini Olive Oil
1 tablespoon toasted sesame oil
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely minced
1 tablespoon ginger, finely chopped
1/2 teaspoon salt
Combine all dressing ingredients in the bottom of a large bowl.
Add all ingredients for cabbage slaw and toss.
To assemble tacos, sprinkle taco with arugula, place a spoonful of cabbage slaw onto each taco, and place some radishes on top.
Top with pieces of tuna, sliced avocado, and a sprinkle cilantro. Drizzle with spicy mayo and serve.
Sponsored by Tuscanini
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