6 SmartPoints
Prep time: 10 min
Cook time: 20 min
Serves: 4
Tuna steak is a wonderfully satisfying lean protein that pairs well with this Asian-inspired salad. Make this dish for a healthy dinner or lunch.
Ingredients
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45 ml (3 Tbsp) lime juice
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30 ml (2 Tbsp) rice vinegar
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22 ml (1 1/2 Tbsp) sugar
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5 ml (1 tsp) chili-garlic sauce
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2 ml (1/2 tsp) salt
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75 ml (1/3 cup) hot water
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115 g (4 oz) thin rice noodles
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6 radishes, thinly sliced
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1/2 English (seedless) cucumber, halved lengthwise and sliced
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1/4 red onion, thinly sliced
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60 ml (1/4 cup) loosely packed fresh cilantro leaves plus additional for garnish
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4 (140 g/ 5 oz) tuna steaks
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5 ml (1 tsp) olive oil
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2 ml (1/2 tsp) black pepper
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Lime wedges
Instructions
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Combine lime juice, vinegar, sugar, chili-garlic sauce, and 1 ml (¼ tsp) of salt in medium bowl. Add hot water and stir until sugar dissolves. Set aside to cool.
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Meanwhile, cook rice noodles according to package directions. Rinse with cold water and drain. Add to lime juice mixture. Add radishes, cucumber, onion, and cilantro and toss to combine.
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Heat ridged grill pan over medium-high heat. Brush tuna on all sides with oil. Sprinkle with remaining 1 ml (¼ tsp) salt and the pepper. Place in pan and cook, turning once, 6 minutes for rare, or to desired doneness. Cut steaks across grain into 0.6-cm (¼-in)-thick slices. Divide noodle salad among 4 plates. Top evenly with tuna and garnish with cilantro leaves. Serve with lime wedges.
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