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Asian Tuna Salad

If your grocer does not carry fresh tuna in the seafood department, fresh-frozen tuna is also great to use for this recipe. Thaw it overnight in the refrigerator, NOT on the counter or in the microwave. The tuna is so delicate that thawing it in the microwave will start to cook it and cause it to get tough. Thawing raw fish, meat or poultry on the counter is unsafe, no matter what your grandma says!

Prep Time: 20 minutes

Nutritional Facts

Serving Size: 1.5 cups salad with just under 4 oz fish

  • Calories 265
  • Carbohydrate 18 g
  • Protein 34 g
  • Fat 6 g
  • Saturated Fat 0.7 g
  • Dietary Fiber 4 g
  • Cholesterol 60 mg
  • Sodium 350 mg

This Recipe Serves 4

Ingredients

2 Tbsp light or reduced sodium soy sauce
1½ Tbsp Splenda® Brown Sugar Blend
1 tsp Asian Hot Sauce (Siracha), optional
¼ tsp ground black pepper
Cooking Spray
1 lb fresh albacore tuna
1 lb asparagus, trimmed
1 tsp sesame seeds
6 cups mixed baby lettuces or mesclun mix, washed and dried (or spun in a salad spinner)
1 large red bell pepper, julienned
1 medium cucumber, seeded and julienned

Dressing Ingredients

¼ cup rice wine vinegar
1 Tbsp Splenda® Brown Sugar Blend
1Tbsp toasted sesame oil
1/8 tsp ground black pepper

Instructions

  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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