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.

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.

 

David Bonom, Cooking Light

MARCH 2009

 

Source: MyRecipes