Pan-Grilled Thai Tuna Salad
Plan a festive, colorful dinner of lightly-seared tuna steaks in about ten minutes.
1 cup thinly sliced cucumber
1/4 teaspoon
sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)
Saurce : Myrecipes
Ingredients
Cooking spray
$
2
(6-ounce) Yellowfin tuna steaks (about 1 inch thick)
1/4 teaspoon
salt
$
1/8 teaspoon
black pepper
4 cups
thinly sliced napa (Chinese) cabbage
1 cup thinly sliced cucumber
1/2 cup
matchstick-cut carrots
$
1/3 cup
presliced red onion
$
1
navel orange, sectioned and chopped
$
1 tablespoon
sugar
$
2 tablespoons
chopped fresh cilantro
$
2 tablespoons
fresh lime juice
$
2 tablespoons
rice vinegar
1/2 teaspoon
dark sesame oil
Preparation
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 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.
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.
2. 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.
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.
Saurce : Myrecipes
0 comments:
Post a Comment