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Ingredients

¼ cup Asian fish sauce ½ cup fresh lime juice 2 tablespoons honey 2 ¼ pounds fresh tuna steaks, cubed ¼ cup extra-virgin olive oil 4 fresh tomatoes, chopped 1 bunch green onion, finely chopped 1 small fresh red chile pepper, seeded and chopped ½ cup fresh cilantro leaves ½ cup fresh basil

Nutrition Info

246.2 calories carbohydrate: 10.7 g cholesterol: 57.8 mg fat: 8.4 g fiber: 1.7 g protein: 31.6 g saturatedFat: 1.3 g servingSize: - sodium: 603.8 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

In a small bowl, mix together fish sauce, lime juice, and honey. Place tuna in a large, plastic, resealable bag, and pour fish sauce mixture over the tuna. Refrigerate for 1 hour.
Heat 2 tablespoons olive oil in a wok over high heat. When the oil is very hot, almost smoking, place 1/2 tuna in pan, cook and stir for 1 minute, or until desired doneness. Transfer cooked fish to a large bowl. Repeat with remaining oil and tuna.
Toss warm fish with tomatoes, green onion, red chile pepper, cilantro, and basil. Serve.

8 servings

Fresh tuna salad with tomatoes, onion, garlic and coriander (cilantro).