Pan-Grilled Thai Tuna Salad Recipe

Name: Pan-Grilled Thai Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 4 cups thinly sliced napa (Chinese) cabbage; 1 cup thinly sliced cucumber; 1/2 cup matchstick-cut carrots; 1/3 cup presliced 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 sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)

Servings: persons

Cooking spray
2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced cucumber
1/2 cup matchstick-cut carrots
1/3 cup presliced 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 sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)

1
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.
2
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.
3
For dessert: Spoon 1/2 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.
4
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203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Cooking spray, 2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick), 1/4 teaspoon salt, 1/8 teaspoon black pepper, and more.

Yes, Pan-Grilled Thai Tuna 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.

Pan-Grilled Thai Tuna Salad

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