Asian Tuna Salad
Ingredients
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light or reduced sodium soy sauce
- 2 tbsp
- 2 tbsp
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-
Splenda® Brown Sugar Blend
- 1 1/2 tbsp
- 1 1/2 tbsp
-
-
Asian Hot Sauce (Siracha, optional)
- 1 tsp
- 1 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
nonstick cooking spray
- 1
- 1
-
-
fresh albacore tuna
- 1 lbs
- 454 g
-
-
asparagus (trimmed)
- 1 lbs
- 454 g
-
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sesame seeds
- 1 tsp
- 1 tsp
-
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mixed baby lettuces or mesclun mix (washed and dried (or spun in a salad spinner))
- 6 cup
- 6 cup
-
-
large red bell pepper (julienned)
- 1
- 1
-
-
medium cucumber (seeded and julienned)
- 1
- 1
-
-
rice wine vinegar
- 1/4 cup
- 1/4 cup
-
-
Splenda® Brown Sugar Blend
- 1 tbsp
- 1 tbsp
-
-
toasted sesame oil
- 1 tbsp
- 1 tbsp
-
-
black pepper
- 1/8 tsp
- 1/8 tsp
-
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-
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Directions
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Preheat an indoor or outdoor grill.
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In a small bowl, whisk together the soy sauce, Splenda Brown Sugar, hot sauce (optional) and black pepper. Set aside.
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Spray the indoor grill with cooking spray. Or, if using an outdoor grill ensure the grates are cleaned and lightly oiled.
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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.
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Toss the lettuce, red bell pepper and cucumber in a salad bowl.
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In a small bowl whisk dressing ingredients. Pour over salad and toss gently to coat. Divide the salad equally among four plates.
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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.
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Cut the asparagus spears in half and lay them around the edge of the salad.