Asian Tuna Salad

Fitness Expert

This would make a great main low-fat dish salad. Grilled tuna tossed with pepper, snow pea pods and green onion.


  • Salad:
  • 1 tablespoon lemon juice
  • salt and pepper
  • 1 pound grilled tuna steaks, cooled slightly, skinned and broken into chunks (2 1/2 cups)
  • 1/2 red sweet pepper, cut into thin strips
  • 1/2 yellow sweet pepper, cut into thin strips
  • 1/2 cup fresh snow pea pods, trimmed and cut diagonally in half
  • 3 green onions, thinly sliced
  • 6 cups shredded Napa or Chinese cabbage
  • Dressing:
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon grated fresh ginger
  • 2 tablespoons garnish of choice (optional)


  1. Using 1 tablespoon of lemon juice, brush each side of the tuna steaks. Sprinkle with salt and pepper.
  2. Grill the tuna steaks on a greased grill rack directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork. Turn once.
  3. Let cool. Skin and break into chunks.
  4. In a large bowl, combine tuna, red sweet pepper, yellow sweet pepper, snow pea pods and green onion.
  5. Gently toss to mix. Toss together the Napa or Chinese cabbage and tuna mixture in a large salad bowl.
  6. Dressing: In a jar (with a tight fitting lid), combine rice vinegar, sugar, soy sauce, toasted sesame oil, ginger and crushed red pepper. Cover the jar tightly and shake well.
  7. Pour dressing over the salad. Toss to coat. Cover and chill for about 15 minutes.
  8. Garnish with sesame seeds or coarsely chopped peanuts. [Optional]

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