RECIPE: Asian Yellowfin Salad

So we made a little trek to Whole Foods to check it out this week and found a mass of fresh, beautiful produce and some specialty grocery items we were unable to find at our corner supermarket.  While there, I spied a gorgeous pack of Ginger Garlic Yellowfin Tuna Steaks, and I had to have them!

Great thing I picked them up because they were perfect perched atop our Asian Salad.

Asian Tuna Salad 003

…And it’s FULL of bold flavor but NOT full of carbs!

Here’s what you need:

2 TBSP olive oil
1/2 cup walnuts
Ginger Garlic Yellowfin Tuna Steaks


  • 3 cups sliced bok choy
  • 3 cups sliced napa cabbage
  • 1/4 cup grated carrots
  • 1 cucumber, sliced and coursely chopped
  • 1/2 cup sliced scallions
  • 1/2 cup chopped fresh cilantro

For Dressing:

  • 1/3 cup light soy sauce
  • 1/4 cup light rice vinegar
  • 1 lime to squeeze for juice
  • 2 packets Stevia
  • 2 TBSP minced garlic
  • Red Pepper Flakes to taste

Heat the oil over medium heat and toast the chopped walnuts. Should take no longer than 5 minutes. Watch them so they don’t burn. I got busy and let mine burn the first time out.

Grill the tuna steaks. (I used our George Foreman grill.)

Toss together the bok choy, napa cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.

In a smaller bowl, combine soy sauce, rice vinegar, lime juice, Stevia packets, garlic and rep pepper flakes.

Heap the greens onto a serving plate; top with a yellowfish tuna steak; drizzle with dressing; and sprinkle walnuts over the top.


Nutritional Info:

Makes 4 servings
Each serving has 345 Calories, 24g Fat, 20 Carbs, 4g Fiber, 16 Net Carbs, and 16g Protein.


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