2 tablespoons freeze-dried shallots

Boiling water

1 teaspoon sesame seeds

1 tablespoon white wine vinegar

1 tablespoon rice vinegar

1 teaspoon mustard powder

Optional: ¼–½ teaspoon Oriental (hot) mustard powder

¾ teaspoon granulated sugar

2 tablespoons sesame oil

¼ teaspoon toasted sesame oil

¼ teaspoon ground coriander

¼ teaspoon ground star anise

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

⅛ teaspoon ground ginger

1 (6-ounce) can Chicken of the Sea Very Low Sodium Tuna, drained

1 teaspoon canola (or sesame) oil

2 cups prepared salad greens, torn into bite-size pieces

2 large green onions, white and green parts finely sliced

Optional: Candied ginger

• Put the freeze-dried shallots in a small bowl. Pour enough boiling water over them to cover. Cover the bowl with plastic wrap and set aside for 5 minutes. Drain the shallots and put them in a blender.

• Toast the sesame seeds in a small skillet over medium heat until light golden brown.

• Add the vinegars, mustard powders, and sugar to the shallots in the blender; purée for about 2 minutes. While the blender is running, slowly add both sesame oils. Add the sesame seeds and blend for 1 minute.

• In small nonstick sauté pan over medium heat, warm the coriander, star anise, cinnamon, cloves, and ginger until fragrant. Transfer the heated spices to a bowl.

• Drain the tuna and mix it with the canola oil. Add the tuna to the sauté pan, adding the heated spices to taste; sauté until coated with the spices and heated through.

• Toss the salad greens and sliced green onion with the vinaigrette. Divide between 2 plates. Top each lettuce serving with equal amounts of the sautéed tuna. Garnish with finely shaved slices of candied ginger, if desired.