Source: dLife

Marinated tuna grilled and served over a napa cabbage pepper slaw.

Servings

Marinade
0.25 cup light soy sauce
0.25 cup mirin
1 tbsp sesame oil
2 tbsp seasoned rice vinegar
2 tbsp fresh ginger root , grated
2.5 tbsp fresh chopped green onion
3 tbsp minced garlic
2 lb tuna steaks , cut into four portions

Asian Slaw
0.5 cup seasoned rice vinegar
0.5 tbsp SPLENDAŽ No Calorie Sweetener, granulated
1 tsp light honey
1 tsp light soy sauce
3 tbsp fresh cilantro , chopped
1 tsp fresh ginger root , finely grated
1 tbsp sesame seeds , toasted
2 cup napa cabbage , shredded
0.5 cup shredded carrots
0.25 cup fresh chopped green onion
0.25 large red bell peppers , julienned
0.25 large yellow bell pepppers , julienned
0.5 cup daikon radishes , julienned

1 Make the marinade: place 1/4 cup of soy sauce, mirin, sesame oil, 2 tablespoons vinegar, 2 tablespoons minced ginger root, 2 1/2 tablespoons green onion, and garlic in a plastic resealable bag.
2 Put the tuna steaks in the bag and cover them with the marinade. Refrigerate for 2 hours, turn occasionally.
3 Make the slaw: combine the Splenda, honey, 2/3 cup rice wine vinegar, 1 teaspoon light soy sauce, cilantro, 1 teaspoon finely grated gingerroot, and sesame seeds in a bowl.
4 In a separate bowl, combine the cabbage, carrots, onion, red peppers, yellow peppers, and radish.
5 Mix the sesame seed combination and the cabbage mixture. Let stand for 20 minutes.
6 Preheat the grill. Place the tuna on the grill and cook each side for 2 to 3 minutes, until just done.
7 Cut the tuna thinly and serve with the slaw.

PLEASE NOTE: Marinade ingredients are considered optional ingredients for the sake of calculating the nutritional information.