Asian Seared Tuna Salad

Asian Seared Tuna SaladRecipe
Photo: Karry Hosford
Tuna pairs beautifully with this sweet, salty, and spicy Asian vinaigrette.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 14 %
Fat 3.9 g
Satfat 0.7 g
Monofat 1.1 g
Polyfat 1.5 g
Protein 32.6 g
Carbohydrate 16.2 g
Fiber 3.8 g
Cholesterol 57 mg
Iron 6.1 mg
Sodium 490 mg
Calcium 89 mg


2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
3 cups shredded napa (Chinese) cabbage
3 cups gourmet salad greens
1 cup diagonally cut snow peas
1/2 cup chopped green onions
1/2 cup shredded carrot
2 teaspoons sesame seeds, toasted
1 teaspoon dark sesame oil
3/4 teaspoon five-spice powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 pounds yellowfin tuna steaks (about 1 inch thick)
1 teaspoon sesame seeds, toasted


To prepare salad, combine first 6 ingredients in a small bowl. Combine cabbage and next 5 ingredients (cabbage through 2 teaspoons sesame seeds) in a large bowl.

To prepare tuna, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Combine five-spice powder, salt, and pepper; rub over tuna. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/2-inch cubes.

Drizzle cabbage mixture with soy sauce mixture; toss to combine. Place 2 cups salad on each of 4 plates; top each serving with 1/2 cup tuna cubes. Sprinkle 1 teaspoon sesame seeds evenly over salads.


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