Marinated Coconut & Lime Ahi Tuna Salad
Spice up supper time with this tasty and trendy Latin street dish. Miniature masa pancakes are stuffed with melted cheese, beans and corn, then pan fried to crispy perfection.
Total cook time
- 1 can coconut milk
- 1 lime, zest and juice
- 2 cloves garlic, grated
- 1 jalapeno, roughly chopped
- 2 tablespoons fish sauce
- 1 1/2 pounds ahi tuna steaks
- 1 medium napa cabbage, sliced
- 1 cup medium red cabbage, sliced
- 1 red bell pepper, thinly sliced
- 2 carrots, grated
- 1 tablespoon lime juice
- 1/4 cup rice vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons jalapeno, minced
Wish to combine coconut milk, lime, garlic, jalapeño and fish sauce. Place tuna in a gallon zip top bag and pour marinade over. Lightly toss sealed bag to evenly coat fish. Let rest 30 minutes in the refrigerator.
Remove tuna from bag and place on a plate, removing excess marinade with a pastry brush. Preheat a large nonstick sauté pan over medium high heat. Spray with nonstick cooking spray and sear tuna on each side for 1 minute. Remove from pan and let rest.
Toss cabbages, pepper and carrots together in a bowl. Whisk to combine the dressing ingredients. Slice tuna and place on top of salad. Drizzle with dressing. Serve.
Step 4 :: Helpful suggestions
Any firm fish could be used in this salad, such as halibut or salmon. 2. Let your family or guests help make the salad for a group effort in meal making.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.