Pan-Grilled Thai Tuna Salad

By gvcathy

Short on time but BIG on flavor! Plan a festive, colorful dinner of lightly-seared tuna steaks in about ten minutes.

Ingredients

• 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)

Preparation

Step 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.

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.