A very tasty light meal. Used sriracha instead of chili garlic sause, and just added a touch of garlic. I liked the tang from the chili and vinegar mixed with the orange juice. Doubled the amount of dressing though. Easily looked beautiful on the plate. Will definitely make again.
Sautéed Tuna and Green Onion Stalks on Romaine
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Hayden Patton
More From Cooking Light
Amount per serving
- Calories: 314
- Calories from fat: 29%
- Fat: 10.1g
- Saturated fat: 1.4g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 3.6g
- Protein: 43.3g
- Carbohydrate: 12.9g
- Fiber: 4.9g
- Cholesterol: 77mg
- Iron: 3.4mg
- Sodium: 731mg
- Calcium: 143mg
- 1 large carrot
- 1 tablespoon rice vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon salt, divided
- 1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/2 teaspoon Dijon mustard
- 1 tablespoon dark sesame oil, divided
- 1 tablespoon canola oil, divided
- 4 (6-ounce) yellowfin tuna steaks
- 1/4 teaspoon freshly ground black pepper
- 16 green onions, cut into 5-inch pieces (about 2 bunches)
- 4 cups torn romaine lettuce
- 2 cups shredded bok choy
- 2 cups grape tomatoes, halved
- 1 tablespoon toasted sesame seeds
- 1. Cut carrot lengthwise into ribbons using a vegetable peeler. Curl ribbons around fingers, and place carrot curls in a bowl of ice water.
- 2. Combine vinegar, juice, 3/4 teaspoon salt, chili garlic sauce, and mustard. Add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil, stirring with a whisk.
- 3. Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Remove fish from pan.
- 4. Heat remaining 1/2 teaspoon sesame oil and remaining 1/2 teaspoon canola oil in pan over medium-high heat. Add onions to pan; sauté 5 minutes or until lightly browned, turning occasionally.
- 5. Combine lettuce, bok choy, and tomatoes in a large bowl. Drain carrot curls; add carrot curls to lettuce mixture. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 1/2 cups lettuce mixture onto each of 4 plates. Cut each tuna steak into thin slices. Arrange 1 tuna steak and 4 onions on each serving; sprinkle each serving with 3/4 teaspoon sesame seeds.
- Wine note: What to pour with these diverse flavors? Dry rosé's bold fruitiness stands up to the richness of the sesame oil, the impact of chili sauce, and the density of tuna. I love Côtes-du-Rhône rosés from France. In particular, the 2006 Domaine de la Janasse Côtes du Rhône Rosé is fantastic with this dish ($14). —Karen MacNeil
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Salads