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Asian Fresh Tuna Salad Recipe
|Asian citrus marinade||1⁄2 Cup (8 tbs)|
|Tuna steaks||1 1⁄4 Pound, cut 3/4 inch thick|
|Shredded napa cabbage||4 Cup (64 tbs)|
|Shredded leaf lettuce||4 Cup (64 tbs)|
|Carrots||2 , cut into thin strips|
|Bean sprouts||2 Cup (32 tbs), drained, rinsed|
|Toasted sesame seeds||2 Teaspoon|
Serving size: Complete recipe
Calories 1278 Calories from Fat 481
% Daily Value*
Total Fat 54 g82.7%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 215.5 mg
Sodium 1851.9 mg77.2%
Total Carbohydrates 55 g18.4%
Dietary Fiber 17.5 g70.1%
Sugars 24.5 g
Protein 147 g294.2%
Vitamin A 886.6% Vitamin C 274.2%
Calcium 37.8% Iron 67.5%
*Based on a 2000 Calorie diet
Refrigerate to marinate for 10 minutes to 1 hour.
Place the tuna in the basket and rotate in the stopped position facing the heat rods for 4 minutes.
Turn basket and rotate the other side of the tuna for 4 minutes.
It should be slightly pink in the center when tested.
Toss the cabbage, lettuce, carrots, and bean sprouts with the remaining marinade.
Divide evenly on serving plates and top with tuna.
Sprinkle with sesame seeds and serve.