Thai Tuna Salad



Cooking spray

2 (6-ounce) Ahi tuna steaks (about 1 inch thick)

1/4 teaspoon salt

1/8 teaspoon black pepper

4 cups thinly sliced napa cabbage

1 cup thinly sliced cucumber

1/2 cup julian carrots

1/3 cup thinly sliced red onion

1 navel orange, sectioned and chopped

1 tablespoon sugar

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

1/2 teaspoon dark sesame oil

1/4 teaspoon ground Thai chile paste




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 (I prefer rare). 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 1/4-inch slices; arrange over salad mixture. Drizzle 1 1/2 teaspoons reserved dressing over each serving.

~ by Greg Vick on December 21, 2010.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: