Asian Tuna Dinner

I originally made this recipe several months ago, when I was craving sushi but didn’t feel like eating out.  It was a nice compromise to eating fresh fish with an Asian kick, but not going to a sushi restaurant. It seems every time to go out for sushi, I end up spending just as much money on cocktails as I do food!
My older sister, well one of them, tested the cilantro-lime tuna out during the Winter. She had a few tips that, when I included them in the recipe, added just the right amount of acidity to send the dish into my “favorite” pile. Thanks, Kristin! 🙂


Cilantro-lime tuna with citrus slaw and coconut rice

Servings: 2 People

2 6-oz tuna steaks
1/8 tsp garlic powder
1/8 tsp paprika
1 Tbs spicy toasted sesame oil (or make yourself using sesame oil, cayenne, and salt)
¼ cup green onions, chopped
¼ cup fresh cilantro, chopped
1 Serrano pepper, minced
2 tsp low sodium soy sauce
Juice ½ lime
2 cups green cabbage, thinly sliced
4 radishes, thinly sliced
½ cup orange bell pepper, thinly sliced
¼ cup green apple, thinly sliced into matchsticks
2 tsp spicy toasted sesame oil
Juice of ½ lime
2 Tbs fresh cilantro, chopped
2 Tbs green onions, white part only, chopped
Dash rice wine vinegar
Sprinkle sesame seeds, toasted
1 cup long grain brown rice
2/3 cup light coconut milk
½ cup chicken broth
3 green onions, chopped
½ cup fresh cilantro, chopped
¼ toasted coconut, shredded


Bring coconut milk and chicken broth to a boil over medium-high heat. Add rice and return to a boil; reduce heat to low, cover, and simmer for 40 minutes. Add onions and cilantro, and season to taste with salt and pepper. Cover and simmer for 10 more minutes. Add cilantro and coconut; stir and cover to keep warm. Set aside.

Place first 4 ingredients in a medium bowl. In a small bowl combine oil, lime juice, cilantro, and onions and whisk. Season to taste with salt and pepper. Add oil mixture to vegetables, rice wine vinegar, and sesame seeds, and toss to combine. Set aside to marinate.

Combine ½ Tbs oil, soy sauce, lime juice, cilantro and onions in a small bowl. Whisk to combine; season to taste with salt and pepper. Set aside. Season tuna steaks with salt, pepper, garlic powder, and paprika. Heat ½ Tbs oil in large skillet over high heat. When skillet is hot, add tuna and sear for 1 ½ minute. Turn tuna, spoon cilantro-lime mixture over top of each tuna steak, and sear for 1 ½ minutes on other side. Remove from heat.

Fluff rice. Stir slaw. Serve and enjoy!

One Comment Add yours

  1. sweetopiagirl says:

    Reblogged this on InspiredWeightloss! and commented:
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