Asian grilled tuna salad with creamy ginger dressing
7
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
Low sodium soy sauce
3 Tbsp
Rice wine vinegar
3 Tbsp
Fresh ginger
2 Tbsp
Jarred minced garlic
2 Tbsp
Dark brown sugar
1 Tbsp
Sesame oil
2 tsp
Reduced calorie mayonnaise
0.25 cup(s)
Water
2 Tbsp
Table salt
1 tsp
Sriracha chili sauce
1 tsp
Cooking spray
2 spray(s)
Uncooked tuna
1 pound(s)
Mixed greens
4 cup(s)
Grape tomatoes
2 cup(s)
Shredded carrots
1 cup(s)
English cucumber(s)
0.5 medium
Uncooked scallion(s)
4 medium
Instructions
1
In a small bowl, whisk together soy sauce, vinegar, ginger, garlic, sugar and oil; remove 3 tablespoons 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 2 cups vegetables, 3 1/2 ounces tuna and 1 1/2 tablespoons dressing per serving.
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