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Grilled Tuna Steak Salad with Curried-Peanut Dressing

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By KMVT News

Makes 4 salad

Salad Dressing:

1/2 cup light coconut milk
1/2-1 teaspoon curry powder
4 tablespoons mayonnaise
3 tablespoons rice wine vinegar
2 tablespoons sour cream
1 tablespoon soy sauce
2 tablespoons sesame oil
1/2 teaspoon honey
salt and pepper to taste
dash of red pepper flakes (optional)
2 tablespoons creamy peanut butter
1 teaspoon lime zest

Salad:

4 cups fresh spinach and arugula (or preferred salad greens)
1 cup rice noodles, cooked and chilled
1 medium cucumber
1 medium carrot
1/2 cup green onions, sliced
2 medium tuna steaks (sushi grade)
Marinated for 20 minutes in 4 tablespoons soy sauce and
salt and freshly ground pepper.

To make the salad dressing, whisk together the coconut milk, curry powder,
mayonnaise, rice wine vinegar, sour cream, soy sauce, sesame oil and honey in a small
saucepan. Season with salt and pepper. Place saucepan over medium heat and whisk
in peanut butter. Take pan off of burner when peanut butter becomes completely
incorporated. (Do not bring the dressing to a boil.) Pour dressing into a small bowl and
whisk in the lime zest. Set dressing aside while preparing salad, but do not refrigerate.
To set up salads, place the greens on four dinner plates. Place 1/4 of the cooked and
chilled noodles on top of the greens. Make “ribbons” with the cucumber and carrot by
using a sharp peeler. Pull the peeler firmly across the length of the vegetable to make a
ribbon. Discard the middle of the carrot and the seeded middle of the cucumber. Place
ribbons on top of greens.
Grill the tuna on a high heat on the grill or in a skillet. Cook the steaks for approximately
1 1/2 minutes on each side. The middle of each steak should remain completely raw.
When ready to serve the salad, slice the steaks into 1/4 inch thick slices and place over
the tops of each salad. Garnish the salads with the sliced green onions and serve with
dressing.
Grilled Tuna Steak Salad with Curried-Peanut Dressing Grilled Tuna Steak

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