Chile sauce, soy sauce, rice wine vinegar, ginger and other Asian-inspired ingredients add zip to your menu items. Check out these salads, sides and appetizers.

Black & White Barley Thai Salad

Yield: 7 cups

6 cups water
8 oz. Indian Harvest Tuxedo Barley™
1 cup shredded carrots
1 cup bamboo shoots
1 can (14.4 oz.) baby corn (candle corn), halved
1½ cups blanched chilled broccoli florets
½ cup paper-thin slices of red onion
½ cup Thai chili sauce

Bring water to a boil; add Indian Harvest Tuxedo Barley™. Simmer, covered, for 45 minutes. Drain the liquid (which will have heavy starch). Rinse the barley; lay it out on a sheet tray and reserve chilled.

In a bowl, toss the cooked Tuxedo Barley with remaining ingredients. Reserve chilled until service.

PHOTO: INDIAN HARVEST/ROB YURETICH

Fire Pot Tonno Tuna

Yield: 8 servings

1/3 cup light mayonnaise
2 Tbsp. Chinese chile sauce
¼ cup water chestnuts, chopped
¼ cup celery, chopped
2 Tbsp. fresh ginger, chopped
2 Tbsp. scallions, chopped
2 Tbsp. fresh cilantro or parsley, chopped
1 12-oz. can Genova Tonno® Solid Yellowfin Tuna in Olive Oil, drained

In a bowl, whisk together mayonnaise and chile sauce until well-blended. Add water chestnuts, celery, ginger, scallions and cilantro. Blend well.

Gently flake and fold in Genova Tonno® Tuna; mix well until all ingredients are blended. Salt and pepper to taste.  Chill until ready to serve.

PHOTO: CHICKEN OF THE SEA