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Ahi Tuna Steaks with Asian Slaw
Source: dLife

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

Prep Time: 2 hours
Cook Time: 6 minutes
Difficulty: Intermediate

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
1 Fat , 1 1/2 Vegetables
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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0 1/4 cup  light soy sauce
0 1/4 cup  mirin
1 tbsp  sesame oil
2 tbsp  seasoned rice vinegar
2 tbsp  fresh ginger root
2 1/2 tbsp  fresh chopped green onion
3 tbsp  minced garlic
1 lb  tuna steaks

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

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