Asian grilled tuna salad with creamy ginger dressing
4
Points®
Total Time
2 hr 33 min
Prep
25 min
Cook
8 min
Serves
4
Difficulty
Easy
Fresh ginger, garlic, and rice-wine vinegar give the creamy dressing delicious flavor. We kicked it up with hot sauce, but leave that out if it's not your thing. It also features soy sauce, brown sugar, sesame oil, and mayonnaise. The tuna can be grilled ahead of time and served chilled or at room temperature. Keep in mind that it will need about 2 to 4 hours to marinate and get as much flavor as possible. This recipe calls for a crunchy, delicious combination of mixed greens, grape tomatoes, shredded carrots, sliced English cucumbers, and chopped scallions, but feel free to use whatever fresh veggies you have instead, from red onions to celery and chopped beefsteak tomatoes.
Ingredients
Less sodium soy sauce
3 Tbsp
Rice wine vinegar
3 Tbsp
Fresh ginger
2 Tbsp, fresh, minced
Jarred minced garlic
2 Tbsp
Dark brown sugar
1 Tbsp
Sesame oil
2 tsp, toasted variety
Reduced calorie mayonnaise
¼ cup(s)
Water
2 Tbsp, warm
Table salt
1 tsp
Sriracha chili sauce
1 tsp, optional
Cooking spray
2 spray(s)
Uncooked tuna
1 pound(s), steak at least 1-inch thick
Mixed greens
4 cup(s)
Grape tomatoes
2 cup(s), halved
Shredded carrots
1 cup(s)
English cucumber
½ medium, thinly sliced
Scallions
4 medium, chopped
