Pan Grilled Thai Tuna Salad

• 1 x nonstick cooking spray
• 12 ounces yellow-fin tuna 2 each steaks, about 1 inch thick
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 4 cups napa (Chinese) cabbage thinly sliced
• 1 cup cucumbers thinly sliced
• 1/2 cup carrots matchstick-cut
• 13 cup red onion presliced
• 1 each oranges sectioned and chopped
• 1 tablespoon sugar
• 2 tablespoons cilantro chopped fresh
• 2 tablespoons lime juice fresh
• 2 tablespoons rice vinegar
• 1/2 teaspoon sesame oil dark
• 1/4 teaspoon thai chili paste ground fresh (sambal oelek )

1. Heat a grill pan over medium-high heat.
2. Coat pan with cooking spray.
3. Sprinkle fish evenly with salt and pepper.
4. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness.
5. Transfer to a cutting board.
6. Combine cabbage and next 4 ingredients (through orange) in a large bowl.
7. Combine sugar and remaining ingredients in a small bowl, stirring well with a whisk.
8. Reserve 1 tablespoon dressing.
9. Drizzle remaining dressing over salad; toss gently to coat.
10. Divide salad mixture evenly between 2 plates.
11. Cut each tuna steak across the grain into 1/4 inch slices; arrange over salad mixture.
12. Drizzle 1 1/2 teaspoons reserved dressing over each serving.
13. For dessert:
14. Spoon 1/2 cup coconut sorbet into each of 2 dessert bowls; top each serving with 2 tablespoons diced peeled mango and 1 tablespoon toasted flaked sweetened coconut.

nonstick cooking spray, salt, black pepper, cabbage, cucumbers, carrots matchstick, red onion, oranges, sugar, cilantro, lime juice fresh, rice vinegar, sesame oil, thai chili paste ground

Taken from recipeland.com/recipe/v/pan-grilled-thai-tuna-salad-49160 (may not work)