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!
Pan-Grilled Thai Tuna Salad
Pair with a side of crunchy rice crackers and prepare a refreshing dessert to follow the spicy salad.
More From Cooking Light
- Calories: 307
- Fat: 3g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 1g
- Protein: 41.8g
- Carbohydrate: 28.4g
- Fiber: 5.2g
- Cholesterol: 74mg
- Iron: 1.6mg
- Sodium: 398mg
- Calcium: 201mg
- Cooking spray
- 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)
- 1. 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.
- 2. 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.
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.
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