Sesame Tuna with Spicy Slaw

Sesame Tuna with Spicy Slaw Recipe
Lee Harrelson
Sriracha chile sauce can be found in the ethnic foods aisle in large supermarkets or in Asian groceries. If you can't find Sriracha, substitute half the amount of Tabasco or other hot sauce. There isn't a good substitute for the one-of-a-kind flavor of fish sauce, though many cooks will use soy sauce in a pinch. Pair this dish with rice noodles.


4 servings (serving size: 1 tuna steak and about 3/4 cup slaw)

Recipe from

Cooking Light

Nutritional Information

Calories 247
Caloriesfromfat 20 %
Fat 5.5 g
Satfat 1 g
Monofat 1.8 g
Polyfat 2.1 g
Protein 40.1 g
Carbohydrate 7.9 g
Fiber 2.1 g
Cholesterol 74 mg
Iron 2 mg
Sodium 427 mg
Calcium 75 mg


1 tablespoon dark sesame oil
4 (6-ounce) tuna steaks
2 tablespoons low-sodium soy sauce
2 teaspoons coarsely ground black pepper
1 teaspoon sesame seeds
2 tablespoons water
2 teaspoons sugar
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
3/4 teaspoon fish sauce
1/2 teaspoon rice vinegar
1/2 teaspoon bottled ground fresh ginger (such as Spice World)
4 cups packaged angel hair slaw
2 tablespoons thinly sliced green onions


Heat oil in a large nonstick skillet over medium-high heat. Brush fish with soy sauce. Combine 2 teaspoons pepper and sesame seeds; sprinkle evenly over fish. Add fish to pan, and cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine 2 tablespoons water and next 5 ingredients (through ginger) in a small bowl. Combine slaw and onions in a large bowl. Drizzle vinegar mixture over slaw mixture; toss to coat. Serve with fish.


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

Melanie Barnard,

Cooking Light

September 2006
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