Note for families with young children: if your children aren't enthused by a big salad for dinner, try deconstructing the salad. Put the meat/protein in one section of the plate, the veggies (that they like) in one section, the lettuce in another. Provide a little bowl of dressing for them to dip ingredients into.
Asian Grilled Tuna Salad with Creamy Ginger Dressing
- 3 T. soy sauce (can use low-sodium)*
- 3 T. rice vinegar or rice wine vinegar*
- 2 T. minced or grated fresh ginger*
- 2 T. minced garlic*
- 1 T. brown sugar*
- 2 t. sesame oil*
- 1/4 c. reduced fat mayo
- 2 T. warm water
- 1 t. sriracha chili sauce
- 1 pound tuna steak, at least 1-inch thick
- 4 c. mixed salad greens
- 2 c. grape tomatoes, halved
- 1 c. shredded carrots
- 1/2 cucumber, sliced (and seeded if necessary)
- 4 green onions, sliced, or a small amount of chopped red onion
*You can also substitute in a good quality teriyaki sauce for these ingredients since this is essentially what you're making. Make sure it has good ginger flavor. Trader Joe's Soyaki is a possibility.
- In a small bowl, whisk the starred (*) ingredients together. Alternately, get your bottle of teriyaki sauce ready. Move 3 tablespoons to a small bowl or cup. With the remaining mixture, marinate tuna for 2 to 4 hours in the fridge. (This is approximately 7-8 tablespoons teriyaki sauce if you're going with the shortcut route.)
- Meanwhile, to the 3 tablespoons mixture, add mayo, water, and sriracha. This is your salad dressing. Cover and keep in fridge until ready to use.
- Prep veggies.
- When tuna is done marinating, grill or broil on high heat until tuna is done to your liking (a couple of minutes/side for seared tuna, longer for more well done.)
- Assemble salad!