Pan-Grilled Thai Tuna Salad

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2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)

1/4 teaspoon salt

1/8 teaspoon black pepper

4 cups thinly sliced napa (Chinese) cabbage

1 cup thinly sliced cucumber

1/2 cup matchstick-cut carrots

1/3 cup presliced red onion

1 navel orange, sectioned and chopped

1 tablespoon sugar

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

1/2 teaspoon dark sesame oil

1/4 teaspoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)

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