Quality tuna needs little embellishment when it comes to grilling. Just a quick sear on each side and you’ve got a pescatarian version of a delicious rare steak. Nuoc cham—a Vietnamese fish-sauce-based condiment—is the foundation for a flavor-packed dressing in the crunchy salad here. Add some cold rice noodles and you have a healthy, Asian-inspired meal.
Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking.
This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears. We also recommend checking out our creamier cucumber salad recipe with sour cream.
For the tuna:
by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...
by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...