Pan-Grilled Thai Tuna Salad

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

Yield: 2 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)

Preparation

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.

Nutritional Information

Calories:

307

Fat:

3g (sat 0.6g,mono 0.8g,poly 1g)

Protein:

41.8g

Carbohydrate:

28.4g

Fiber:

5.2g

Cholesterol:

74mg

Iron:

1.6mg

Sodium:

398mg

Calcium:

201mg