Pan Grilled Thai Tuna Salad

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.