Grilled Tuna with Cucumber-Noodle Salad

Serves 4 - Gluten Free

5 SmartPoints® Per serving


  • 3  tablespoons lime juice
  • 2  tablespoons rice vinegar
  • 1 1/2  tablespoons sugar
  • 1  teaspoon chili-garlic sauce
  • 1  teaspoon salt
  • 1/3  cup hot water
  • 1/2  (8-ounce) package thin rice noodles
  • 6  radishes, thinly sliced
  • 1/2  English (seedless) cucumber, halved lengthwise, seeded, and sliced
  • 1/4  red onion, thinly sliced
  • 1/4  cup loosely packed fresh cilantro leaves, plus additional for garnish
  • 4  (5-ounce) tuna steaks
  • 1  teaspoon olive oil
  • 1/2  teaspoon black pepper
  • Lime wedges


  1. Combine lime juice, vinegar, sugar, chili-garlic sauce, and ¼ teaspoon salt in medium bowl. Ass hot water and stir until sugar dissolves. Set aside to cool.
  2. Meanwhile, cook rice noodles according to package directions. Rinse with cold water and drain. Add to lime juice mixture. Add radishes, cucumber, onion, and cilantro and toss to combine.
  3. Heat ridged grill pan over medium-high heat. Brush tune on all sides with oil. Sprinkle with remaining ¼ teaspoon salt and pepper. Place in pan and cook, turning once, 6 minutes for rare, or to desired doneness. Cut steaks across grain into ¼-inch-thick slices. Divide noodle salad among 4 plates. Top evenly with garnish and cilantro leaves. Serve with lime wedges.
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Grilled Tuna with Cucumber-Noodle Salad

Tuna steak is a wonderfully satisfying lean protein that pairs well with this Asian-inspired salad. Make this dish for a healthy dinner or lunch.

20 minutes

10 minutes