Vietnamese · Lunch
Grilled Tuna Salad with Lemongrass
Grilled tuna steak served over a crisp Vietnamese salad of cabbage, carrot, cucumber, cilantro, and mint, dressed with fish sauce, lime, and fresh chili, topped with crushed peanuts and fried shallots for crunch and umami depth.
$9
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
392Calories
42.1gProtein
14.8gFat
21.3gCarbs
11.8gSugar
4.9gFiber
2380mgSodium
68mgChol
2.6gSat Fat
980mgPotassium
95mgCalcium
3.2mgIron
3.5mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
gluten-free
low-calorie
Instructions
1
Prep
Mince lemongrass and garlic, whisk with 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, and 1 tsp oil to form marinade.
2
Marinate
Coat tuna in lemongrass marinade, cover, and chill 20 minutes until fragrant and glossy.
3
Build
Toss shredded cabbage, carrot, sliced cucumber, cilantro, and mint in a bowl, then arrange on a plate.
4
Whisk
Combine 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, and water, whisking until sugar dissolves completely.
5
Grill
Sear marinated tuna on a hot griddle over high heat for 2 minutes per side until charred outside but pink inside.
6
Rest
Let tuna rest 3 minutes, then slice against the grain into thick strips.
7
Plate
Arrange tuna over the salad, drizzle with nuoc cham dressing, scatter peanuts, fried shallots, and sliced chili on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable-oil
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 cup180g cabbage
- 1/2 cup60g carrot
- 1/2 cup50g cucumber
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 2 tbsp2 tbsp peanut
- 2 tbsp2 tbsp fried shallot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp water
- 11 chili-fresh
