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Categories:
nonstick cooking spray salt black pepper cabbage cucumbers carrots matchstick red onion oranges sugar cilantro lime juice fresh rice vinegar sesame oil thai chili paste ground
Viewed: 32 - Published at: a year agoIngredients
- 1 x nonstick cooking spray
- 12 ounces yellow-fin tuna 2 each steaks, about 1 inch thick
- 1/4 teaspoon salt
- 18 teaspoon black pepper
- 4 cups napa (Chinese) cabbage thinly sliced
- 1 cup cucumbers thinly sliced
- 1/2 cup carrots matchstick-cut
- 13 cup red onion presliced
- 1 each oranges sectioned and chopped
- 1 tablespoon sugar
- 2 tablespoons cilantro chopped fresh
- 2 tablespoons lime juice fresh
- 2 tablespoons rice vinegar
- 1/2 teaspoon sesame oil dark
- 1/4 teaspoon thai chili paste ground fresh (sambal oelek )
Method
- 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.
- 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.
