Asian Grilled Tuna Salad with Creamy Ginger Dressing
Low sodium soy sauce
Rice wine vinegar
2 tbsp(s), fresh, minced
Dark brown sugar
2 tsp(s), toasted variety
Reduced calorie mayonnaise
2 tbsp(s), warm
Sriracha chili sauce
1 tsp(s), optional
1 pound(s), steak at least 2.5 cm (1 in) thick
2 cup(s), halved
½ medium, thinly sliced
4 medium, chopped
- 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.
- 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.
- 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.
- 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.