Pan-Grilled Thai Tuna Salad

Name: Pan-Grilled Thai Tuna Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Thai, Asian
Ingredients: 118 milliliters matchstick-cut carrots; 0 teaspoons black pepper; 237 milliliters thinly sliced cucumber; 1 teaspoons dark sesame oil; 2 Tbsps chopped fresh cilantro; 2 Tbsps fresh lime juice; 946 milliliters thinly sliced napa (Chinese) cabbage; 1 navel orange, sectioned and chopped; 79 milliliters presliced red onion; 2 Tbsps rice vinegar; 0 teaspoons salt; 0 teaspoons sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong); 1 Tbsp sugar; 340 grams Yellowfin tuna steaks (about 1 inch thick)

Pan-Grilled Thai Tuna Salad might be just the main course you are searching for. One serving contains 295 calories, 44g of protein, and 2g of fat. This recipe serves 2. A mixture of salt, pre onion, cucumber, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is an expensive recipe for fans of Asian food. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Heat a grill pan over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Grill Pan

Frying Pan

Sprinkle fish evenly with salt and pepper.

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Salt And Pepper

Fish

Add fish to pan; cook 2 minutes on each side or until desired degree of doneness.

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Fish

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Frying Pan

Transfer to a cutting board.

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Cutting Board

Combine cabbage and next 4 ingredients (through orange) in a large bowl.

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Cabbage

Orange

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Bowl

Combine sugar and remaining ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon dressing.

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Sugar

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Whisk

Bowl

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.

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Tuna Steak

Grains

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.

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Sweetened Coconut

Coconut

Sorbet

Mango

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Bowl

Equipment

Ingredients

Servings:

118milliliters

matchstick-cut carrots 0teaspoons

black pepper 237milliliters

thinly sliced cucumber 1teaspoons

dark sesame oil 2Tbsps

chopped fresh cilantro 2Tbsps

fresh lime juice 946milliliters

thinly sliced napa (Chinese) cabbage 1

navel orange, sectioned and chopped 79milliliters

presliced red onion 2Tbsps

rice vinegar 0teaspoons

salt 0teaspoons

sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)1Tbsp

sugar 340grams

Yellowfin tuna steaks (about 1 inch thick)

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.