Photo of Grilled tuna with cucumber-noodle salad by WW

Grilled tuna with cucumber-noodle salad

Total Time
30 min
15 min
15 min
Bring together the savory bright and fresh flavors of tuna, rice noodles, lime, cilantro and a host of vegetables in this delicious Asian one-dish meal. Rice noodles make an excellent weeknight dinner because of their quick cooking time. When cooking the rice noodles, be certain to follow the directions for cool noodles so the noodles won't be mushy when you serve them. The cooking time for noodles served cold is slightly longer than for serving noodles hot because the noodles will have time to firm up while they are cooling. For an authentic Asian dinner that your family will enjoy, serve this dish with chopsticks.


Fresh lime juice

3 Tbsp

Unseasoned rice vinegar

2 Tbsp


1½ Tbsp

Garlic chili paste

1 tsp

Table salt

½ tsp

Hot water


Packaged rice noodles

4 oz, thin variety


6 medium, thinly sliced

English cucumber

½ medium, halved lengthwise, seeded and sliced

Red onion

¼ medium, thinly sliced


¼ cup(s), loosely packed leaves plus additional for garnish

Uncooked tuna

20 oz, 4 (5-ounce) steaks

Olive oil

1 tsp

Black pepper

½ tsp


½ medium, cut into 4 wedges


  1. Combine lime juice, vinegar, sugar, chili-garlic sauce, and ¼ teaspoon 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 ¼ teaspoon salt and the pepper. Place in pan and cook, turning once, 6 minutes for rare, or to desired doneness. Cut steaks across grain into ¼-inch-thick slices. Divide noodle salad evenly among 4 plates. Top evenly with tuna and garnish with cilantro leaves. Serve with lime wedges.
  4. Serving size: 1 tuna steak and 1 1/4 cups noodle salad


English and Persian cucumbers are thin-skinned and have few seeds. Their skin is not bitter and has no waxy coating, so you can eat the peel. English cucumbers are about a foot long but Persian cukes are only about 5 inches long.