Yellow Fin Tuna Mango Salad
Submitted by llathamThis full meal salad was inspired by different salads I've eaten at Pei Wei's Asian Fusion restaurant. The key here is the Wasabi Teriyaki, made by Soy Vay (sauce usually found in the Asian section of the grocery store, but sometimes may be found with the dressings). Newman's Lime Dressing (light) finishes off the salad.
1 Head Napa Cabbage (washed/chipped)
1 Head Napa Cabbage (washed/chopped)
1 Head Romaine Lettuce (washed/chopped)
1 Avocado (large)
2 Cups Frozen Mango Chunks
1 1/2 Pounds Yellow Fin Tuna Steaks -2 steaks (Wild)
1/2 Cup Cilantro (fresh/coarsely chopped)
1 Red or Vidalia Onion - sliced
3/4 Cup Snow Peas or Sugar Snap Peas, halved
1 Sweet Red Pepper - sliced
1 Red Serrano or green jalapeno pepper - seeded and chopped
1 Clove Garlic - minced
1 Cucumber (peeled/sliced thinly)
1/2 Cashews (coarsely chopped)
1/4 Bottle Soy Vay Wasabi Teriyaki
1 Newman's Own Light Lime Vinaigrette Dressing
1 Lime (generous squeeze)
2 Green (spring) onions - chopped
Marinate tuna steaks (2) in a shallow bowl using Soy Vay Wasabi Teriyaki - dressing for 20 minutes. Thaw mango chunks. Prep cilantro, cucumber, cabbage, snow peas, green onion and lettuce-- toss together and chill. Coat onion, sweet red pepper, garlic and hot pepper in a little oil and splash of Soy Vay Wasabi Teriyaki. Grill vegetables (using grill basket/grill wok) until soft. Grill tuna steaks about 6 minutes on each side. Let cool slightly and cut into chunks for salad. Chop avocado into generous chunks.
Assemble salad: Fill large salad bowl with cold green salad mix. Top greens with grilled vegetables and tuna. Top salad with mango, avocado, and cashews (may use toasted ramen noodles in place of cashews). You may dress the entire salad with Lime Dressing with an extra squeeze of fresh lime or dress salad on individual plates (if leftovers are anticipated).
Serves 4.
Please visit soyvay.com for more recipes and to purchase your Soy Vay products called for in this recipe.