Pan Grilled Thai Tuna Salad
.
Yield
2 servingsPrep
12 minCook
4 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 12 | ounces |
yellow-fin tuna
2 each steaks, about 1 inch thick |
* |
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | cups |
napa (Chinese) cabbage
thinly sliced |
*
|
| 1 | cup |
cucumbers
thinly sliced |
|
| ½ | cup |
carrots
matchstick-cut |
|
| ⅓ | cup |
red onion
presliced |
|
| 1 | each |
oranges
sectioned and chopped |
*
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
cilantro
chopped fresh |
|
| 2 | tablespoons |
lime juice
fresh |
|
| 2 | tablespoons |
rice vinegar
|
|
| ½ | teaspoon |
sesame oil
dark |
|
| ¼ | teaspoon |
thai chili paste
ground fresh (sambal oelek ) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 346.8 | ml/g |
yellow-fin tuna
2 each steaks, about 1 inch thick |
* |
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 946 | ml |
napa (Chinese) cabbage
thinly sliced |
*
|
| 237 | ml |
cucumbers
thinly sliced |
|
| 118 | ml |
carrots
matchstick-cut |
|
| 79 | ml |
red onion
presliced |
|
| 1 | each |
oranges
sectioned and chopped |
*
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
cilantro
chopped fresh |
|
| 3E+1 | ml |
lime juice
fresh |
|
| 3E+1 | ml |
rice vinegar
|
|
| 2.5 | ml |
sesame oil
dark |
|
| 1.3 | ml |
thai chili paste
ground fresh (sambal oelek ) |
*
|
Directions
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.
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 ¼ inch slices; arrange over salad mixture.
Drizzle 1½ teaspoons reserved dressing over each serving.
For dessert:
Spoon ½ 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.
