Asian Tuna And Cabbage Salad Food

AHI TUNA WITH NAPA CABBAGE SALAD

Steps:

• In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.
• Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.
• Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

HEALTHY ASIAN TUNA SALAD

Steps:

• Drain the tuna and flake with a fork in a medium-sized mixing bowl. Add the carrots, onion, craisins and cilantro and mix together.
• In a small bowl, combine the mayonnaise, soy sauce, chili powder, sesame oil, cayenne pepper, and minced ginger.
• Stir the mayonnaise mixture into the tuna mixture until well combined.

SIMPLE ORIENTAL ASIAN CABBAGE SALAD RECIPE

Steps:

• In a large bowl, whisk together all the dressing ingredients.
• Add the salad ingredients and toss to coat in dressing.
• Serve immediately or refrigerate for several hours to intensify flavors.

ASIAN SESAME SALAD WITH SEARED TUNA

Steps:

• Heat grill to medium heat.
• Brush both sides of fish steaks evenly with oil; season with pepper.
• Grill 3 to 4 min. on each side or until medium-rare doneness. Remove from grill; cover to keep warm.
• Combine all remaining ingredients except nuts; place on platter. Slice the fish; place on salad. Sprinkle with nuts.

CLEAN EATING CABBAGE SALAD WITH TUNA

Steps:

• In a large bowl, combine Napa cabbage, red cabbage, onions, almonds and toasted sesame seeds. Then add well-drained tuna, and combine gently, keeping tuna in large chunks.
• In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
• For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.

ASIAN TUNA SALAD

Steps:

• Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
• Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

EASY CRUNCHY ASIAN SLAW (WITH THE BEST ASIAN DRESSING!)

Steps:

• Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
• Whisk Asian Slaw Dressing ingredients together in a small bowl.
• Pour dressing into slaw and toss well.
• Garnish with sesame seeds and/ or nuts.

SEARED TUNA SALAD WITH ASIAN VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
• Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
• Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.

ASIAN CABBAGE SALAD

Steps:

• Combine cabbage, scallions, carrot, and cilantro in a large bowl. Mix together vinegar, peanut butter, sesame oil, ginger, lime juice, and soy sauce in a second bowl until well combined; season with salt and pepper. Add peanut butter dressing to cabbage mixture and toss until well mixed. Top each serving with chopped peanuts.

ASIAN TUNA AND CABBAGE SALAD

Steps:

• In a large bowl, combine vegetables, almonds and sesame seeds. Add tuna and stir gently to keep tuna in large chunks.
• In a small bowl, whisk together remaining ingredients. Toss with vegetables. Refrigerate for 2-3 hours before serving.