Asian Grilled Tuna Salad with Creamy Ginger Dressing
4
Points®
Total time: 33 min • Prep: 25 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Fresh ginger, garlic and rice wine vinegar give the creamy dressing delicious flavour. We kicked it up with hot sauce, but leave that out if it's not your thing.
Ingredients
Low sodium soy sauce
3 tbsp(s)
Rice wine vinegar
3 tbsp(s)
Ginger root
2 tbsp(s), fresh, minced
Minced garlic
2 tbsp(s)
Dark brown sugar
1 tbsp(s)
Sesame oil
2 tsp(s), toasted variety
Reduced calorie mayonnaise
¼ cup(s)
Water
2 tbsp(s), warm
Table salt
1 tsp(s)
Sriracha chili sauce
1 tsp(s), optional
Cooking spray
2 spray(s)
Uncooked tuna
1 pound(s), steak at least 2.5 cm (1 in) thick
Mixed vegetables canned and drained (corn, lima beans, snap beans, green peas, and carrots)
4 cup(s)
Grape tomatoes
2 cup(s), halved
Shredded carrots
1 cup(s)
English cucumber
½ medium, thinly sliced
Uncooked scallions
4 medium, chopped
Instructions
1
In a small bowl, whisk together soy sauce, vinegar, ginger, garlic, sugar and oil; remove 45 ml (3 Tbsp) to a cup. Add mayonnaise, water, salt and sriracha to cup; cover dressing and chill until ready to serve.
2
Place tuna in a glass dish and pour remaining soy sauce mixture over top; toss to coat, cover and marinate in refrigerator for at least 2 hours or up to 4 hours.
3
Off heat, coat a grill rack or grill pan with cooking spray; heat to high heat. Remove tuna from dish; discard marinade. Cook tuna until grill marks are evident, about 3 to 4 minutes per side for medium-rare (or longer for well done). Let rest for 1 to 2 minutes and then slice thinly across the grain.
4
Combine lettuce, tomatoes, carrots and cucumber in a large serving bowl; drizzle with reserved dressing. Top with tuna; garnish with scallions. Yields about 500 ml (2 cups) vegetables, 100 g (3½ oz) tuna and 22 ml (1½ Tbsp) dressing per serving.
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