Preparation:
Preparation time: 10 mins
Cooking time: 10 mins
Serving: 2
Ingredients:
- Cooking spray
- 2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 cups thinly sliced napa (Chinese) cabbage
- 1 cup thinly sliced cucumber
- ½ cup matchstick-cut carrots
- ⅓ 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
- ½ teaspoon dark sesame oil
- ¼ teaspoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)
Instructions:
- 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.
- 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.
Posted by Coba Grills and we thank MyRecipes.com for this delicious recipe and the recipe link https://www.myrecipes.com/recipe/pan-grilled-thai-tuna-salad
