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Asian Tuna Salad
20 min prep time
4servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Asian Tuna Salad
This Asian Tuna salad is a perfect for the foodie chefs out there looking for a healthy entree with an Asian zing!
20 min prep time
4servings
1.5 cups salad with just under 4 oz. fish
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Step-By-Step Instructions:
- Preheat an indoor or outdoor grill.
- In a small bowl, whisk together the soy sauce, Splenda Brown Sugar, hot sauce (optional) and black pepper. Set aside.
- Spray the indoor grill with cooking spray. Or, if using an outdoor grill ensure the grates are cleaned and lightly oiled.
- Brush tuna and asparagus with the soy sauce marinade. Place onto grill. Grill the tuna for 3 minutes on each side. Grill asparagus, turning often, until beginning to soften (about 6-8 minutes). Remove tuna and asparagus from grill, sprinkle with sesame seeds and set aside to cool. Tuna should be slightly pink in the center but not raw.
- Toss the lettuce, red bell pepper and cucumber in a salad bowl.
- In a small bowl whisk dressing ingredients. Pour over salad and toss gently to coat. Divide the salad equally among four plates.
- Once tuna and asparagus are cool to room temperature or slightly warmer, slice the tuna and divide equally among the four salads (just under 4 ounces of tuna per salad). Lay it gently on top of the salad.
- Cut the asparagus spears in half and lay them around the edge of the salad.
Nutrition facts
4 Servings
-
Serving Size
1.5 cups salad with just under 4 oz. fish
- Amount per serving Calories 265
-
Total Fat
6g
- Saturated Fat 0.7g
- Cholesterol 60mg
- Sodium 350mg
-
Total Carbohydrate
18g
- Dietary Fiber 4g
- Protein 34g
Ingredients
light or reduced sodium soy sauce
2 tbsp
low-calorie brown sugar substitute
1 1/2 tbsp
Asian Hot Sauce (Siracha, optional)
1 tsp
black pepper
1/4 tsp
nonstick cooking spray
1
fresh albacore tuna
1 lbs
asparagus (trimmed)
1 lbs
sesame seeds
1 tsp
spring mix lettuce (washed and dried (or spun in a salad spinner))
6 cup
red bell pepper (julienned)
1 large
cucumber(s) (seeded and julienned)
1 med
rice wine vinegar
1/4 cup
low-calorie brown sugar substitute
1 tbsp
toasted sesame oil
1 tbsp
black pepper
1/8 tsp
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