290 Cals 36 Protein 16.5 Carbs 8 Fats
PREP TIME:
15 mins
COOK TIME:
3 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch, Salad
CUISINE:American
Sushi grade tuna steak encrusted with sesame seeds and balsamic soy ginger vinaigrette, all I can say is yum! This is an easy main course salad or appetizer.
INGREDIENTS
20 ounces sushi grade tuna
1 teaspoon toasted sesame oil
1/4 cup black and white sesame seeds
pinch kosher salt
fresh black pepper, to taste
5 cups baby arugula
For the soy-ginger vinaigrette:
1 tablespoon minced ginger
1 tablespoon minced scallion
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce or gluten-free tamari
1 1/2 tbsp honey
2 teaspoons toasted sesame oil
1 teaspoon Dijon mustard
INSTRUCTIONS
Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.
Place the sesame seeds on a medium plate. Dip entire surface of the steak into sesame seeds, pressing to adhere.
Heat a skillet on high heat. When very hot, place the tuna steaks on the hot skillet and cook for 1 to 2 minutes on each side, depending on the thickness. Set aside on a plate.
Meanwhile, prepare salad and soy vinaigrette.
Slice tuna steaks into 16 slices and place on top of arugula.
Drizzle vinaigrette over the top.
Serving: 4slices tuna, 1 cup salad, Calories: 290kcal, Carbohydrates: 16.5g, Protein: 36g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 15.5mg, Sodium: 626mg, Fiber: 1.5g, Sugar: 11gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:7