Here’s a bowl of yum that really hit the spot today. The recipe is derived from another recipe out of Rob Wolff’s “The Paleo Solu­tion” meal plan.

The dish really hits that authen­tic Asian cui­sine note. I made a por­tion that’s big enough for me, but you can half it or dou­ble it depend­ing on how hun­gry you are or how many peo­ple you are serving.

Ingre­di­ents

• 2 cups Cab­bage (I used the bagged coleslaw blend that has red cab­bage and car­rots in it)
• 1 can of solid white alba­core tuna
• 2 tsp of sesame oil
• 1 tbsp of soy sauce
• 1 tsp of yel­low mustard
• 1 tsp of gar­lic chili paste
• 2 tsp of rice wine vinegar
• 1/4 cup of almonds
• 1/8 dried cran­ber­ries or any other berry (optional)

Instruc­tions

Put cab­bage in a bowl, add the ingre­di­ents, then mix it up. That’s it. Not hard at all.