Yield
2 servings

Plan a festive, colorful dinner of lightly-seared tuna steaks in about ten minutes.

How to Make It

Step 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.

Step 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.

Step 3

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.

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.

Ratings & Reviews

ksmith6103's Review

Oabbey
September 09, 2014
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!

MarloM's Review

ksmith6103
February 21, 2013
Awesome. The oranges made this salad. Pair great with the tuna. Also added avocado which added to flavor too.

HJG8411's Review

gary1950
January 28, 2013
N/A

carolfitz's Review

ChrisInPA
March 15, 2012
Made to recipe. Excellent salad, bright & fresh flavors that paired really well with the grilled tuna. Great dinner on a warm Spring evening, definitely company-worthy.

veryslowcook's Review

jltarantola
November 02, 2011
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.

raleighcook's Review

veryslowcook
August 17, 2010
Delicous and light! Definitely need to get good quality tuna. I followed the recipe exactly except I didn't add cilantro and used mixture of basil and parsley instead. I'd make this again!

Oabbey's Review

HJG8411
July 26, 2010
SO good. I'm not the type to put oranges in my salad, but they were perfect. Roasted sesame seed on top at the end are a must. Make this!

loriannkitchen's Review

carolfitz
March 17, 2009
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.

jltarantola's Review

skspillman
March 04, 2009
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.

gary1950's Review

raleighcook
March 01, 2009
Perfect!!! would not change a thing. Of course the key is good tuna. and dont cook more than 2 min. per side. Serve with a light red wine.