Chile-Ginger Grilled Tuna, with Korean-style Salad

Name: Chile-Ginger Grilled Tuna, with Korean-style Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shredded Napa (Chinese) cabbage; 1/4 cup bean sprouts of your choice (radish, alfalfa, etc.); 1 cucumber, peeled, seeded, and thinly sliced; 1/4 cup soy sauce; 1/4 cup rice vinegar; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 1 fresh chile pepper of your choice, minced; 2 tablespoons sugar; 2 tablespoons roughly chopped fresh basil; 2 tablespoons fresh chile pepper of your choice, minced; 2 tablespoons minced ginger; 1/4 cup roughly chopped fresh cilantro; 1/4 cup sesame oil; Salt and freshly cracked black pepper to taste; 4 8-ounce tuna steaks, about 2-inches thick

Servings: persons

1/2 cup shredded Napa (Chinese) cabbage
1/4 cup bean sprouts of your choice (radish, alfalfa, etc.)
1 cucumber, peeled, seeded, and thinly sliced
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon minced ginger
1 tablespoon minced garlic
1 fresh chile pepper of your choice, minced
2 tablespoons sugar
2 tablespoons roughly chopped fresh basil
2 tablespoons fresh chile pepper of your choice, minced
2 tablespoons minced ginger
1/4 cup roughly chopped fresh cilantro
1/4 cup sesame oil
Salt and freshly cracked black pepper to taste
4 8-ounce tuna steaks, about 2-inches thick

1
In a medium bowl, combine the cabbage, bean sprouts, and cucumber.
2
Make the dressing: In a small bowl, combine all the ingredients and whisk together well.
3
Add just enough dressing to the cabbage-cucumber mixture to moisten the ingredients, toss well, and refrigerate.
4
Make the rub: In a small bowl, combine all the ingredients and mix well.
5
Rub the tuna steaks generously with the spice rub, place them on the grill over a hot fire, and cook for about 4 minutes on each side for medium-rare.
6
To check for doneness: Cut into one of the steaks and check to see that it is just translucent in the center.
7
Remove from the grill and serve with the chilled vegetable salad.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup shredded Napa (Chinese) cabbage, 1/4 cup bean sprouts of your choice (radish, alfalfa, etc.), 1 cucumber, peeled, seeded, and thinly sliced, 1/4 cup soy sauce, and more.

Yes, Chile-Ginger Grilled Tuna, with Korean-style Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!