Thai Tuna Salad

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  • Makes: 4 servings
  • Prep: 30 mins
  • Chill: 15 mins
  • Grill: 8 mins
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Thai Tuna Salad
Ingredients
1
pound grilled tuna steaks, cooled slightly, skinned, and broken into chunks* (2-1/2 cups)
1/2
red sweet pepper, cut into thin strips (about 1/2 cup)
1/2
yellow sweet pepper, cut into thin strips (about 1/2 cup)
1/2
cup fresh snow pea pods, trimmed and cut diagonally in half
3
green onions, thinly sliced
6
cups shredded napa or Chinese cabbage
1/2
1
tablespoon sugar
1
tablespoon reduced-sodium soy sauce
1
teaspoon toasted sesame oil
1/4
teaspoon crushed red pepper
1/2
teaspoon grated fresh ginger
2
tablespoons peanuts
 
Edible flowers (optional)
Directions
  1. Combine tuna, red and yellow sweet pepper, snow pea pods, and green onion in a large bowl. Gently toss to mix.
  2. Toss together the napa or Chinese cabbage and tuna mixture in a large salad bowl.
  3. For dressing, combine rice vinegar, sugar, soy sauce, toasted sesame oil, ginger, and crushed red pepper in a screw-top jar. Cover and shake well.
  4. Pour dressing over cabbage mixture; toss to coat. Cover and chill for 15 minutes. Sprinkle with peanuts. If desired, garnish with edible flowers. Makes 4 servings.
  5. Brush both sides of 1-inch-thick tuna steaks with 1 tablespoon lemon juice and sprinkle with salt and pepper. Grill the tuna steaks on a greased grill rack directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once.
  6. 1 vegetable, 1/2 starch, 4-1/2 meat, 1/2 fat.
From the Test Kitchen

Combine tuna and vegetables; cover and chill up to 1 day before adding dressing.

Nutrition Facts (Thai Tuna Salad)
    Per serving:
  • 260 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 47 mg chol.,
  • 230 mg sodium,
  • 13 g carb.,
  • 2 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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