Plan a festive, colorful dinner of lightly-seared tuna steaks in about ten minutes.
2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced cucumber
1/2 cup matchstick-cut carrots
1/3 cup presliced red onion
1 navel orange, sectioned and chopped
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1/2 teaspoon dark sesame oil
1/4 teaspoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)
How to Make It
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer to a cutting board.
Combine cabbage and next 4 ingredients (through orange) in a large bowl. Combine sugar and remaining ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon dressing. Drizzle remaining dressing over salad; toss gently to coat. Divide salad mixture evenly between 2 plates. Cut each tuna steak across the grain into 1/4-inch slices; arrange over salad mixture. Drizzle 1 1/2 teaspoons reserved dressing over each serving.
For dessert: Spoon 1/2 cup coconut sorbet into each of 2 dessert bowls; top each serving with 2 tablespoons diced peeled mango and 1 tablespoon toasted flaked sweetened coconut.
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This was SO much better than I thought it was going to be! It is definitely imperative to spend the money on a high quality tuna steak but the flavors were amazing. The sweet and spicy dressing was great and the crunch of the cabbage against the melt in your mouth tuna was outstanding!
We enjoyed this flavorful and light salad. Hubby and I split a half-pound tuna steak, which was plenty. We aren't fans of fruit in salad, so I subbed avocado. I kicked up the spice with extra chile paste - awesome! I have little confidence in my fish-cooking skill, but this was super easy and came out just right with 2 minutes on each side. Sprinkled sesame seeds on top as advised by previous reviewers & it was a great touch. Served with stir fried snow peas and mushrooms.
I made this Pan-Grilled Thai Tuna Salad for my husband's and my dinner last night, and it was delicious! We both loved the taste. I suggest that you sprinkle either toasted sliced almonds or toasted sesame seeds over the top of the salad. This improves the already great taste of the salad. I would serve this to company, and think it would be great for a luncheon served with freshly baked french bread,and sorbet for dessert.
This was a tasty and filling dinner salad. I didn't use any pre-cut veggies, and the meal still only took about 25 minutes to prepare. I thought the dressing was slightly bland, so I added about 1/2 tsp minced ginger--Yum! Would definitely make again, and may try mango and avocado next time.