Asian Seared Tuna Salad

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

Yield:

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

Ingredients

Salad:
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
Tuna:
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)
Garnish:
1 teaspoon sesame seeds, toasted

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

September 2002
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