Asian Tuna Salad

Asian Tuna Salad
Summary

This Asian Tuna salad is a perfect for the foodie chefs out there looking for a healthy entree with an Asian zing!

  • Prep time
    20 min
  • Servings
    4 Servings
  • Serving size
    1.5 cups salad with just under 4 oz. fish
Dinner Foodie Lunch Main Dish Salads Veggie Rich Asian Grilling Seafood
Nutrition Facts

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 0.5g
  • Cholesterol 60mg
  • Sodium 350mg
  • Total Carbohydrate 18g
    • Dietary Fiber 4g
  • Protein 34g
Dinner Foodie Lunch Main Dish Salads Veggie Rich Asian Grilling Seafood
Ingredients

Ingredients

  • light or reduced sodium soy sauce
    2 tbsp
  • Splenda® Brown Sugar Blend
    1 1/2 tbsp
  • Asian Hot Sauce (Siracha, optional)
    1 tsp
  • black pepper
    1/4 tsp
  • Cooking spray
    1
  • fresh albacore tuna
    1 lbs
  • asparagus (trimmed)
    1 lbs
  • sesame seeds
    1 tsp
  • mixed baby lettuces or mesclun mix (washed and dried (or spun in a salad spinner))
    6 cups
  • large red bell pepper (julienned)
    1
  • medium cucumber (seeded and julienned)
    1
  • rice wine vinegar
    1/4 cups
  • Splenda® Brown Sugar Blend
    1 tbsp
  • toasted sesame oil
    1 tbsp
  • black pepper
    1/8 tsp
Directions

Directions

  1. Preheat an indoor or outdoor grill.

  2. In a small bowl, whisk together the soy sauce, Splenda Brown Sugar, hot sauce (optional) and black pepper. Set aside.

  3. Spray the indoor grill with cooking spray. Or, if using an outdoor grill ensure the grates are cleaned and lightly oiled.

  4. 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.

  5. Toss the lettuce, red bell pepper and cucumber in a salad bowl.

  6. In a small bowl whisk dressing ingredients. Pour over salad and toss gently to coat. Divide the salad equally among four plates.

  7. 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.

  8. Cut the asparagus spears in half and lay them around the edge of the salad.

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