Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 6

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

David Bonom
Recipe by Cooking Light March 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

307 calories; fat 3g; saturated fat 0.6g; mono fat 0.8g; poly fat 1g; protein 41.8g; carbohydrates 28.4g; fiber 5.2g; cholesterol 74mg; iron 1.6mg; sodium 398mg; calcium 201mg.
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