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Thai-Spiced Grilled Tuna with Asian-Style Slaw

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Fresh tuna, like all fish, is very different than canned; if you are purchasing fresh fish — whether halibut, swordfish, or shark — it's worth the time to spice, season and sear it. This method adapts itself to chicken or duck breast, and whichever route you take, you'll enjoy this refreshing combination of flavors.

At a glance

8 servings
Nutrition information


Choose your measure:

Asian-Style Slaw

  • 3 tablespoons rice vinegar or white vinegar (See "tips", below.)
  • 1 tablespoon lime juice, zest of 1 lime (1 to 2 teaspoons) or 1/8 teaspoon lime oil
  • 2 tablespoons sugar
  • 1 small hot pepper (such as jalapeño), seeds removed, finely diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10 to 15 fresh basil leaves, chiffonade (See "tips", below.)
  • 2 tablespoons toasted sesame seeds
  • 1/2 teaspoon red chili pepper flakes
  • half of a medium-sized Savoy cabbage, grated or thinly sliced (about 6 cups)

Tuna and Marinade

  • 1 to 2 cloves garlic, peeled
  • 1/4 cup fresh cilantro leaves, lightly packed
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 to 1 1/2 pounds tuna steak (or a substitute)


  1. To make the slaw: Whisk together all of the ingredients except the cabbage. This can be done a day ahead of serving. For the crispiest salad, mix the grated or finely sliced cabbage with the dressing shortly before serving.
  2. Preheat your grill to medium heat.
  3. To make the tuna and marinade: Blend all of the ingredients, except the tuna, in a food processor or blender, or mash them together using a mortar and pestle.
  4. Set aside 2 tablespoons of paste to put on the fish after it is cooked.
  5. Spread the remaining paste over the tuna.
  6. Grill (or sauté) the tuna steaks just until blackened on the outside and cooked the way you like on the inside.
  7. Remove them from the heat, and brush with the remaining marinade. Cut into thin (about 1/4") slices.
  8. Serve with the slaw. Store, well-covered, in the fridge for 3 days.

Nutrition Information

  • Serving Size 1/8 recipe, 137g
  • Servings Per Batch 8 (no bread)
Amount Per Serving:
  • Calories 147 cal
  • Calories from Fat
  • Total Fat 6g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 22mg
  • Sodium 408mg
  • Total Carbohydrate 5g
  • Dietary Fiber 2g
  • Sugars 4g
  • Protein 15g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.