Pan-Grilled Thai Tuna Salad

Ingredients

• 0.5 cup matchstick-cut carrots 
• 0.1 teaspoon pepper black
• 1 cup cucumber thinly sliced
• 0.5 teaspoon sesame oil dark
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons juice of lime fresh
• 4 cups napa cabbage chinese thinly sliced ()
• 1  navel oranges chopped
• 0.3 cup pre onion red
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 0.3 teaspoon sriracha fresh such as huy fong) hot (ground chile paste)
• 1 tablespoon sugar 
• 12 ounce yellowfin tuna steaks ()

Equipment

• bowl
• frying pan
• whisk
• grill pan
• cutting board

Directions

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