Pan-Grilled Thai Tuna Salad

I made this. Super Easy and Fast!!! It took me 10 minutes to make it.
Taste...needs some more flavor.
I think next time I'm going to add some red pepper flakes to the tuna.
I didn't use the orange because of my aversion to fruit and protein in the same dish.
For the dressing, I would double the recipe.
Also measure the cabbage. I think we had too much. But for as fast and easy as it was, I'm keeping it in the keep pile!

Pan-Grilled Thai Tuna Salad

Pair with a side of crunchy rice crackers and prepare a refreshing dessert to follow the spicy salad.

Cooking spray
2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
1/4 teaspoon salt
1/8 teaspoon black pepper (add some red pepper flakes here)
4 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced cucumber
1/2 cup matchstick-cut carrots (I bought these presliced)
1/3 cup presliced red onion
1 navel orange, sectioned and chopped (did not use)
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.

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.


Yield: 2 servings

CALORIES 307 ; FAT 3g (sat 0.6g,mono 0.8g,poly 1g); CHOLESTEROL 74mg; CALCIUM 201mg; CARBOHYDRATE 28.4g; SODIUM 398mg; PROTEIN 41.8g; FIBER 5.2g; IRON 1.6mg

Cooking Light, MARCH 2009