Pan Grilled Thai Tuna Salad
Submitted by happyzhangbo
Pan-grilled Thai tuna salad with seared yellowfin, napa cabbage, cucumber, and a lime-sambal dressing. A 20-minute high-protein dinner for two that drinks like a cold Thai noodle salad minus the noodles.
YIELD
2 servingsPREP
12 minCOOK
4 minREADY
20 minAhi tuna steaks hit a blazing-hot grill pan for a scant 2 minutes per side, just enough to mark the outside and leave the center rosy-pink. The salt-and-pepper seasoning is intentionally minimal. This is about the fish, not a spice rub.
Underneath goes a cold, crunchy tangle of thinly sliced napa cabbage, cucumber, matchstick carrots, red onion, and sweet orange segments for a juicy counterpoint. The dressing pulls everything into Thai territory: sugar, fresh lime juice, rice vinegar, a whisper of dark sesame oil, and a quarter teaspoon of sambal oelek for a slow burn. Cilantro brings it home.
Slice the seared tuna across the grain into quarter-inch ribbons and fan it over the dressed salad. Reserve a spoonful of dressing to drizzle on top so the fish gets its own hit of flavor. Twenty minutes, two people, a plate that looks like a restaurant.
Pro Tips
- Get the grill pan ripping hot before the fish goes in. Lukewarm pan equals steamed tuna with no sear.
- Slice ACROSS the grain. Tuna has visible striations. Cutting with the grain gives stringy, tough pieces. Cutting across gives tender, clean slices.
- Dress the salad right before plating. Rice vinegar wilts napa cabbage fast and you want the crunch.
- Taste the sambal as you whisk. Heat levels vary by brand. Start with a quarter teaspoon and adjust up.
Variations
Ingredients
Directions
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 ¼ inch slices; arrange over salad mixture.
Drizzle 1½ teaspoons reserved dressing over each serving.
For dessert:
Spoon ½ 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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