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

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.

Melanie Barnard
Recipe by Cooking Light September 2006

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Credit: Lee Harrelson

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

247 calories; calories from fat 20%; fat 5.5g; saturated fat 1g; mono fat 1.8g; poly fat 2.1g; protein 40.1g; carbohydrates 7.9g; fiber 2.1g; cholesterol 74mg; iron 2mg; sodium 427mg; calcium 75mg.
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