Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Tuna pairs beautifully with this sweet, salty, and spicy Asian vinaigrette.

Recipe by Cooking Light September 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

249 calories; calories from fat 14%; fat 3.9g; saturated fat 0.7g; mono fat 1.1g; poly fat 1.5g; protein 32.6g; carbohydrates 16.2g; fiber 3.8g; cholesterol 57mg; iron 6.1mg; sodium 490mg; calcium 89mg.
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