Grilled Tuna Steaks with asian marinade/dressing and avocado mango salsa

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 333.3
  • Total Fat: 17.4 g
  • Cholesterol: 50.0 mg
  • Sodium: 884.5 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 29.9 g

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Introduction

The asian style marinade is also the dressing. Used to marinate the tuna steak then also dressed the salad and the salsa before serving. This can be great with salmon or even chicken as well. Hubby loved it! The asian style marinade is also the dressing. Used to marinate the tuna steak then also dressed the salad and the salsa before serving. This can be great with salmon or even chicken as well. Hubby loved it!
Number of Servings: 6

Ingredients

    Marinade/Dressing
    1/3 cup soy sauce
    2 tablespoon grated or chopped ginger
    3 cloves freshly chopped garlic
    1 teaspoon brown sugar
    3/4 tablespoon honey
    juice of 2 limes or juice of half a lemon
    1 tablespoon rice wine vinegar
    2 tablespoon veggi oil
    2 tablespoon olive oil
    0.8 tablespoon sesame oil (not quite 1 T)

    6 - 4 oz tuna steaks
    1 Avocado, cubed
    Handful Cilantro
    1 medium Cucumber, chopped
    1 medium Carrot, shredded
    6 cups Organic Mixed Greens salad
    3 roma tomatoes, chopped
    1 Mango, cubed
    1 tbsp sesame seeds

Directions

Place grill pan under broiler on hi (I don't have a bbq at home so it's the next best thing!)

For Marinade/Dressing:
Place all ingredients in a blender and pulse/blend until smooth. Use half to marinate the tuna steaks (in fridge) while prepping and assembling salad.

Chop/grate all ingredients for salad and place in large bowl, while tuna marinates.

In a separate bowl combine avocado and cilantro and set aside.

To cook tuna: remove from marinade, allowing excess to drip off, then place on grill pan. Place under broiler for 1 minute only, then flip and grill other side for 1 more minute.
Remove from pan immediately and place on cutting board.
Cut steaks into thik slices.

To serve:
Toss the salad with the unused marinade/dressing and mix well. Leave a little bit of the dressing to mix with the avocado, cilantro.
Place salad onto plates then top with sliced tuna.
Top tuna with avocado/cilantro mixture, sprinkle chopped mango all over plate then garnish with a sprinkling of sesame seeds.



Serving Size: Makes about 6 servings used as marinade and dressing.

Number of Servings: 6

Recipe submitted by SparkPeople user LUSCIOUS02.

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