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: 1 x nonstick cooking spray; 12 ounces yellow-fin tuna 2 each steaks, about 1 inch thick; 1/4 teaspoon salt; ⅛ teaspoon black pepper; 4 cups napa (Chinese) cabbage thinly sliced; 1 cup cucumbers thinly sliced; 1/2 cup carrots matchstick-cut; ⅓ cup red onion presliced; 1 each oranges sectioned and chopped; 1 tablespoon sugar; 2 tablespoons cilantro chopped fresh; 2 tablespoons lime juice fresh; 2 tablespoons rice vinegar; 1/2 teaspoon sesame oil dark; 1/4 teaspoon thai chili paste ground fresh (sambal oelek )

Servings: persons

1 x nonstick cooking spray
12 ounces yellow-fin tuna 2 each steaks, about 1 inch thick
1/4 teaspoon salt
⅛ teaspoon black pepper
4 cups napa (Chinese) cabbage thinly sliced
1 cup cucumbers thinly sliced
1/2 cup carrots matchstick-cut
⅓ cup red onion presliced
1 each oranges sectioned and chopped
1 tablespoon sugar
2 tablespoons cilantro chopped fresh
2 tablespoons lime juice fresh
2 tablespoons rice vinegar
1/2 teaspoon sesame oil dark
1/4 teaspoon thai chili paste ground fresh (sambal oelek )

1
Heat a grill pan over medium-high heat.
2
Coat pan with cooking spray.
3
Sprinkle fish evenly with salt and pepper.
4
Add fish to pan; cook 2 minutes on each side or until desired degree of doneness.
5
Transfer to a cutting board.
6
Combine cabbage and next 4 ingredients (through orange) in a large bowl.
7
Combine sugar and remaining ingredients in a small bowl, stirring well with a whisk.
8
Reserve 1 tablespoon dressing.
9
Drizzle remaining dressing over salad; toss gently to coat.
10
Divide salad mixture evenly between 2 plates.
11
Cut each tuna steak across the grain into 1/4 inch slices; arrange over salad mixture.
12
Drizzle 1 1/2 teaspoons reserved dressing over each serving.
13
For dessert:
14
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.

298

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 15 ingredients. The key ingredients include: 1 x nonstick cooking spray, 12 ounces yellow-fin tuna 2 each steaks, about 1 inch thick, 1/4 teaspoon salt, ⅛ 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.

That's it — enjoy your meal!

Pan Grilled Thai Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions