Fresh Grilled Tuna Salad

Chef Richard 4 Servings 20 minutes

An Asian-inspired grilled tuna recipe that’s both healthy and savory!


  • 5  tablespoons olive oil
  • 8  wonton wrappers, cut in strips
  • 12  ounces fresh or frozen tuna steaks, thawed
  • ¼  cup cider vinegar
  • 1  tablespoon sugar
  • 1  teaspoon finely shredded lime peel (optional)
  • ½  medium head Napa cabbage, shredded (6 cups)
  • ½  medium seedless cucumber, sliced and/or cut in   strips (6oz)


  • In 12-inch skillet heat 3 tablespoons of the olive oil over medium-high heat. Cook wonton strips in hot oil until browned, stirring occasionally. Transfer with slotted spoon to paper towels; set aside.
  • Lightly season tuna with salt and pepper. Cook tuna in the same hot skillet for 3 to 4 minutes per side or until some pink remains in center. Transfer tuna to cutting board; slice tuna for salads.
  • For dressing, whisk together remaining olive oil, vinegar, sugar and lime peel. Serve cabbage, sliced tuna and cucumber in shallow bowls. Top salads with dressing and wonton crisps.