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© Meredith Corporation. All rights reserved. Used with permission.
Thaw tuna, if frozen. In a 12-inch skillet, heat 3 tablespoons oil over medium-high heat. Cook wonton strips in hot oil until browned, stirring occasionally. Using a slotted spoon, transfer wonton crisps to paper towels to drain; set aside.
Rinse tuna; pat dry with paper towels. Sprinkle tuna lightly with salt and pepper. In the same hot skillet, cook tuna for 6 to 8 minutes or until some pink remains in center, turning once. Transfer tuna to a cutting board; cut into thin slices.
For dressing, in a small bowl, whisk together the remaining 2 tablespoons oil, vinegar, sugar and, if desired, lime peel.
Divide cabbage, sliced tuna and cucumber among shallow bowls. Drizzle with dressing and top with wonton crisps.