Pan-Grilled Thai Tuna Salad

Pan-Grilled Thai Tuna Salad
Photo by Randy Mayor

Ingredients

  • 1/3 cup presliced red onion
  • ¼ teaspoon salt
  • ½ teaspoon dark sesame oil
  • Cooking spray
  • ¼ teaspoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)
  • ½ teaspoon dark sesame oil
  • 1/3 cup presliced red onion
  • + 23 more ingredients
    • 1 navel orange, sectioned and chopped
    • 4 cups thinly sliced napa (Chinese) cabbage
    • 2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
    • 2 tablespoons chopped fresh cilantro
    • 1 navel orange, sectioned and chopped
    • 1 cup thinly sliced cucumber
    • 2 tablespoons rice vinegar
    • 2 tablespoons rice vinegar
    • 1/8 teaspoon black pepper
    • 2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
    • ¼ teaspoon salt
    • 1 cup thinly sliced cucumber
    • ¼ teaspoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)
    • 1 tablespoon sugar
    • 2 tablespoons chopped fresh cilantro
    • 1/8 teaspoon black pepper
    • ½ cup matchstick-cut carrots
    • ½ cup matchstick-cut carrots
    • Cooking spray
    • 1 tablespoon sugar
    • 4 cups thinly sliced napa (Chinese) cabbage
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh lime juice

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 bo...

View full recipe at My Recipes

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