Asian Tuna Salad
Grill tuna. Brush both sides of 1 inch thick tuna steaks with 1 tablespoon lemon juice and sprinkle with salt and pepper. Grill the tuna steaks on a greased grill rack directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. After tuna has cooled slightly, skin and break into chunks.
Combine tuna, red and yellow sweet pepper, snow pea pods and green onion in a large bowl. Gently toss to mix. Toss together the Napa or Chinese cabbage and tuna mixture in a large salad bowl.
To make the dressing,
combine rice vinegar, sugar, soy sauce, toasted sesame oil, ginger and
crushed red pepper jar with a tight fitting lid. Cover and shake well.
Pour dressing over salad and toss to coat. Cover and chill for 15 minutes.
Garnish with your choice of sesame seeds, coarsely chopped peanuts (optional).
Per Serving: 254 Calories
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