Napa Cabbage Salad with Seared Tuna and Peanut Dressing



Serving size

about 3 cups salad and 4 ounces tuna
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Napa Cabbage Salad with Seared Tuna and Peanut Dressing


6 tsp. Peanut butter, no salt added
4 tsp. Sesame oil
5 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 Tbsp. Rice Vinegar
1/8 tsp. Cayenne pepper (optional)
2 quart Water
4 ounce snow peas
1 quart Ice water
1 tsp. Sesame oil
8 ounces Fresh tuna (about 1 1/2 inches thick)
1 to taste Black pepper
6 ounces Napa cabbage (chiffonade)
1/2 Large Red bell peppers (seeded and julienned very thin)
1/2 cup Frozen edamame (no salt added, thawed)
1/4 cup Peanuts


Preheat the oven to 375°F. Place the peanuts in a medium sized pan and place the pan in the oven. Check on the peanuts about every two minutes shaking the pan each time.

The peanuts are roasted when they turn a medium brown (not quite as dark as the color of peanut butter).

Remove the peanut and set on a paper towel to cool.

In blender or mini chopper place the soy sauce, water, vinegar, pepper, and cooled peanuts. Blend until smooth. Chill.

Place the water in a large stock pot over high heat. When the water comes to a slow boil reduce the heat until the water is shivering. Add the snow peas and cook for about 3 minutes.

While the snow peas are cooking place the ice water in a bowl. When the snow peas are just crisp-tender, remove the snow peas and place them into the ice water. After about ten minutes drain and pat dry. Place them in the fridge.

Increase the heat of the oven to 425°F. Place a medium stainless skillet in the oven while it is preheating. Sprinkle the tuna with salt and pepper.

Lightly spray the pan with oil and place the tuna in to sear. Cook on one side for about 3 - 4 minutes, turn and cook for another 3 minutes. Remove to a cutting board, let rest for about a minute and cut into 1/4 inch slices.

Toss together the cabbage, romaine, red pepper, snow peas, soy beans, and peanut dressing until well coated.

Divide between four bowls and top with the sliced tuna (about four ounces per serving).

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a legume-o-rama. Peanuts! Soy beans! Snow peas! All with a fish that’s high in Omega 3 fats. This is the perfect introduction to spring.

"I hate television. I hate it as much as peanuts. But I can't stop eating peanuts.
Orson Welles, Actor"