This salad is popular in Hawaii. It layers firm tofu with cucumbers, tomatoes, tuna, and watercress topped with a garlic-soy dressing. It is a refreshing meal on a hot summer day. —She's Almost Always Hungry
What You'll Need
garlic clove, finely minced
16-ounce package firm or extra firm tofu
Japanese or English cucumber, cut into 1/2" dice, about 3 cups
tomatoes, cut into 1/2" dice, about 2 cups
6-ounce can tuna, drained
small bunch watercress, roughly chopped, tough stems removed, about 2 cups
sesame seeds, for garnish (optional)
sliced green onions, for garnish (optional)
For the dressing: In a small saucepan, add the vegetable oil, sesame oil, and minced garlic. Heat until barely simmering then remove from heat (do not let the garlic brown or burn). Allow to cool then add the soy sauce. Set aside.
To assemble: In a large serving bowl, layer the tofu, cucumber, tomatoes, tuna, and watercress.
Just before serving: Spoon the dressing over the salad. Garnish with sesame seeds and green onions.