PAN-GRILLED THAI TUNA SALAD RECIPE - (4.8/5)

Pan-Grilled Thai Tuna Salad Recipe - (4.8/5) image

Provided by gvcathy

Number Of Ingredients 15

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Cooking spray
2 (6 ounce) Yellowfin tuna steaks (about 1inch thick)
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups napa (Chinese) cabbage, thinly sliced
1 cup cucumber, thinly sliced
1/2 cup matchstick-cut carrots
1/3 cup red onion, thinly sliced
1 navel orange, sectioned and chopped
1 tablespoon sugar
2 tablespoons fresh cilantro, chopped
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)

Steps:

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.