Thai Tuna Salad

Fresh tuna salad with tomatoes, onion, garlic and coriander (cilantro).

Step: 1

In a small bowl, mix together fish sauce, lime juice, and honey. Place tuna in a large, plastic, resealable bag, and pour fish sauce mixture over the tuna. Refrigerate for 1 hour.

Step: 2

Heat 2 tablespoons olive oil in a wok over high heat. When the oil is very hot, almost smoking, place 1/2 tuna in pan; cook and stir for 1 minute, or until desired doneness. Transfer cooked fish to a large bowl. Repeat with remaining oil and tuna.

Step: 3

Toss warm fish with tomatoes, green onion, red chile pepper, cilantro, and basil. Serve.

Per Serving: 246 calories; protein 31.6g; carbohydrates 10.7g; fat 8.4g; cholesterol 57.8mg; sodium 603.8mg.

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