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
1 lb tuna steaks , cut into four portions

Asian Slaw
0.5 cup seasoned rice vinegar
0.5 tbsp SPLENDA® 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

Marinade
1 In resealable bag, place soy sauce, mirin, sesame oil, vinegar, minced ginger root, green onion, and garlic.
2 Add tuna steaks to bag, seal, and turn to coat with marinade. Refrigerate 2 hours, turning occasionally.
3 Preheat grill to medium.
4 Place tuna on grill and discard marinade. Cook each side 2 to 3 minutes, or until cooked as desired.
5 Slice tuna into thin strips and serve on bed of slaw.
Asian Slaw
1 In small bowl, combine Splenda, honey, 2/3 cup rice wine vinegar, 1 teaspoon light soy sauce, cilantro, 1 teaspoon finely grated gingerroot, and sesame seeds.
2 In separate bowl, combine the cabbage, carrots, onion, red peppers, yellow peppers, and radish.
3 Mix sesame seed combination and cabbage mixture. Let stand for 20 minutes.

A portion of the marinade is discarded, therefore, the nutritional information shown has higher values than actual.