Spicy Asian Tuna Salad
- Number of Servings: 5
Ingredients
Yellowfin Tuna Steaks 16 oz Sambal Olek, 2 tbsp (Asian Food Aisle)Sesame Oil, 1 tbsp Kraft Olive Oil Mayonnaise, 4 tbsp Soy Sauce, .5 tbsp Kosher Salt, .5 tbsp Black Sesame Seeds, .5 tbsp Crushed Red Pepper, 1 tsp Honey, .5 tbsp Cranberries, dried, sweetened (craisins), 0.25 cup Green Onion, 2 stalks - use the green partCarrots, raw, .25 cup, grated Ginger, ground, 1 tsp (raw grated is good too)Cilantro, raw, 2 tbsp (I also like fresh basil as a substitute)
Cook and flake the tuna steaks (or use canned). Set aside to cool.
In a medium mixing bowl, mix remaining ingredients and wisk until sauce is smooth.
Once tuna is cool, add to the sauce and toss well.
Cover and place in the fridge overnight.
Use within 3 days (not including the prep day).
Number of Servings: 5
Recipe submitted by SparkPeople user AHAUNTEDPOET.
In a medium mixing bowl, mix remaining ingredients and wisk until sauce is smooth.
Once tuna is cool, add to the sauce and toss well.
Cover and place in the fridge overnight.
Use within 3 days (not including the prep day).
Number of Servings: 5
Recipe submitted by SparkPeople user AHAUNTEDPOET.
Nutritional Info Amount Per Serving
- Calories: 240.7
- Total Fat: 8.3 g
- Cholesterol: 56.8 mg
- Sodium: 1,030.4 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.9 g
- Protein: 27.6 g
Member Reviews
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AMYKARNIG
I had the tuna at Lifetime Fitness and loved it! I used this recipe and found it needs to be "tweeked" a little. I used cannd tuna, low-sodium soy sauce, left out the Kosher salt enirely and still found it to be too salty. I will definitely make it again, but adjust the seasonings. - 3/23/10