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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Ahi Tuna Steaks with Asian Slaw

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	329.6

Total Carbs	23.5 g

Dietary Fiber	1.5 g

Sugars	18.1 g

Total Fat	7.4 g

Saturated Fat	0.5 g

Unsaturated Fat	0.0 g

Potassium	65.6 mg

Protein	37.0 g

Sodium	1334.7 mg

Dietary Exchanges 7.4 Fat, 1.3 Vegetables, 0.1 Other Carbs, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Marinade 0.25
0 1/4 cup light soy sauce 0.25
0 1/4 cup mirin 1.0
1 tbsp sesame oil 2.0
2 tbsp seasoned rice vinegar 2.0
2 tbsp fresh ginger root 2.5
2 1/2 tbsp fresh chopped green onion 3.0
3 tbsp minced garlic 1.0
1 lb tuna steaks

Asian Slaw 0.5
0 1/2 cup seasoned rice vinegar 0.5
0 1/2 tbsp SPLENDA® No Calorie Sweetener, granulated 1.0
1 tsp light honey 1.0
1 tsp light soy sauce 3.0
3 tbsp fresh cilantro 1.0
1 tsp fresh ginger root 1.0
1 tbsp sesame seeds 2.0
2 cup napa cabbage 0.5
0 1/2 cup shredded carrots 0.25
0 1/4 cup fresh chopped green onion 0.25
0 1/4 each large red bell peppers 0.25
0 1/4 each large yellow bell pepppers 0.5
0 1/2 cup daikon radishes

Directions

Marinade

In resealable bag, place soy sauce, mirin, sesame oil, vinegar, minced ginger root, green onion, and garlic.
Add tuna steaks to bag, seal, and turn to coat with marinade. Refrigerate 2 hours, turning occasionally.
Preheat grill to medium.
Place tuna on grill and discard marinade. Cook each side 2 to 3 minutes, or until cooked as desired.
Slice tuna into thin strips and serve on bed of slaw.

Asian Slaw

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.
In separate bowl, combine the cabbage, carrots, onion, red peppers, yellow peppers, and radish.
Mix sesame seed combination and cabbage mixture. Let stand for 20 minutes.