Thai · Lunch
Spicy Tuna Salad
Seared rare tuna steak flaked over crisp Thai salad greens, tossed with lime juice, fish sauce and fresh chili dressing that carries garlic, honey sweetness and fresh herbs. Shallots, cucumber, cherry tomatoes and mint add crunch and brightness, finished with chili flakes and cilantro for heat and fragrance.
$8
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
392Calories
39.2gProtein
16.8gFat
20.1gCarbs
12.4gSugar
3.8gFiber
1210mgSodium
68mgChol
2.9gSat Fat
980mgPotassium
85mgCalcium
2.6mgIron
3.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
sweet-heat
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Pat the tuna steak dry and season lightly with salt. Mince the garlic, slice the chili, cucumber, shallot and tomatoes; tear the lettuce and cilantro; tear the mint.
2
Whisk
In a small bowl, whisk together lime juice, fish sauce, honey, minced garlic and half the sliced chili until the honey dissolves into a smooth dressing.
3
Sear
Heat vegetable oil in a skillet over high heat until shimmering. Sear the tuna steak 45 seconds per side for a rare center with a browned crust.
4
Rest
Let the tuna rest 2 minutes on a board, then slice thinly against the grain into strips.
5
Build
Toss the lettuce, cucumber, shallot, tomatoes, cilantro and mint with three-quarters of the dressing in a bowl.
6
Plate
Mound the dressed salad on a plate, fan the sliced tuna over the top, spoon over remaining dressing, scatter with chili flakes and remaining chili slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp60ml lime juice
- 2 tbsp30ml fish sauce
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 22 fresh red chili
- 4 cupsabout 50g lettuce
- 11 cucumber
- 4 tbsp4 tbsp shallot
- 88 cherry tomatoes
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp mint leaves
- 1/2 tsp1/2 tsp chili flakes
- salt, a pinch
