Grilled Tuna with Cucumber-Noodle Salad

Published January 4, 2016

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.


  • 45 ml (3 Tbsp) lime juice

  • 30 ml (2 Tbsp) rice vinegar

  • 22 ml (1 1/2 Tbsp) sugar

  • 5 ml (1 tsp) chili-garlic sauce

  • 2 ml (1/2 tsp) salt

  • 75 ml (1/3 cup) hot water

  • 115 g (4 oz) thin rice noodles

  • 6 radishes, thinly sliced

  • 1/2 English (seedless) cucumber, halved lengthwise and sliced

  • 1/4 red onion, thinly sliced

  • 60 ml (1/4 cup) loosely packed fresh cilantro leaves plus additional for garnish

  • 4 (140 g/ 5 oz) tuna steaks

  • 5 ml (1 tsp) olive oil

  • 2 ml (1/2 tsp) black pepper

  • Lime wedges


  1. 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.

  2. 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.

  3. 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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