Sesame-Crusted Tuna with Wasabi Vinaigrette
Salad
Prep time:
10 mins
Total time:
20 mins
INGREDIENTS
- 2 ahi tuna steaks (1 pound)
- 2 tablespoons tamari sauce
- 2 tablespoons canola oil
- 1 tablespoon each of black and white sesame seeds
- ½ teaspoon each ground coriander and sea salt
- Wasabi Vinaigrette:
- 1 teaspoon wasabi paste
- 2 tablespoons rice wine vinegar
- 1 tablespoon oil
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon ginger, grated
- Salad:
- 6 cups salad greens
- 1 large avocado, sliced
- 1 cup cucumber, sliced
- 1/2 cup carrot, julienned
- 1/2 cup edamame
- 2 green onions, sliced
- 2 tablespoons pickled ginger
INSTRUCTIONS
- Blend tamari sauce with 1 tablespoon oil. Place tuna steaks in soy mixture to coat; set aside to marinade.
- In a small bowl, combine sesame seeds and seasonings; press evenly over both sides of tuna steaks.
- Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat. Cook tuna 2 to 3 minutes per side. Use care not to overcook tuna; it is best eaten rare. The center should still have a pink color. Remove steaks from heat and let sit for 2-3 minutes before slicing into thin slices.
- In a small bowl, combine ingredients for Wasabi Vinaigrette; set aside.
- Arrange ingredients for salad on 4 serving plates. Top with tuna slices and drizzle with vinaigrette just before serving.
NUTRITION INFORMATION
CALORIES:
380
FAT:
20
CARBOHYDRATES:
21
SODIUM:
630
FIBER:
7
PROTEIN:
33
CHOLESTEROL:
50
Delicious Dietitian-Approved
Recipes for Everyday Wellness
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
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