Grilled Tuna With Slaw and Poppyseed Dressing

Name: Grilled Tuna With Slaw and Poppyseed Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tuna steaks; 1 large carrot, julienned; 1 cup red cabbage, shredded; 1 cup bok choy, thinly sliced; 1 cup Chinese cabbage, shredded; 12 sweet onion, thinly sliced; 12 lemon, juiced; ¼ cup orange juice; 2 tablespoons honey mustard; 3 tablespoons poppy seed dressing (may need more); salt and pepper; 13-½ cup olive oil

Servings: persons

2 tuna steaks
1 large carrot, julienned
1 cup red cabbage, shredded
1 cup bok choy, thinly sliced
1 cup Chinese cabbage, shredded
12 sweet onion, thinly sliced
12 lemon, juiced
¼ cup orange juice
2 tablespoons honey mustard
3 tablespoons poppy seed dressing (may need more)
salt and pepper
13-½ cup olive oil

1
In a small bowl, whisk together all but olive oil.
2
Slowly add in a small stream until the dressing is emulsified.
3
May need more poppyseed dressing if you like it thicker.
4
Season tuna with salt and pepper, rub with olive oil.
5
Grill until they just turn white and are firm about 4 minutes per side.
6
Let rest while doing the vegetables.
7
Heat oil in a wok until very hot.
8
Saute carrots and red cabbage until just limp, add the bok choy, chinese cabbage and onion, saute until warm but crisp, about 2 minutes.
9
Place vegetables on the plate.
10
Top with tuna and drizzle vinaigrette on the tuna and around the edge of the plate.
11
Garnish with fresh orange sections.

3238

kcal

Calories

334

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 12 ingredients. The key ingredients include: 2 tuna steaks, 1 large carrot, julienned, 1 cup red cabbage, shredded, 1 cup bok choy, thinly sliced, and more.

Yes, Grilled Tuna With Slaw and Poppyseed Dressing 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!