- 4 (6-ounce) sushi-grade ahi or yellowfin tuna steaks*, about 1-inch thick
- 3 teaspoons extra-virgin olive oil, divided
- 1/2 plus 1/8 teaspoon salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 3 tablespoons fresh lime juice
- 4 teaspoons honey
- 1 teaspoon dark sesame oil
- 1/2 teaspoon minced peeled fresh ginger
- 6 cups mixed salad greens
- 1 1/2 cups sugar snap peas, trimmed
- 1/2 cup thinly sliced scallions
- 1 teaspoon sesame seeds, toasted
- calories 360
- fat 13 g
- satfat 3 g
- monofat 6 g
- polyfat 4 g
- protein 43 g
- carbohydrate 16 g
- fiber 4 g
- cholesterol 65 mg
- iron 4 mg
- sodium 337 mg
- calcium 112 mg
How to Make It
Rub tuna steaks with 1 teaspoon olive oil; sprinkle with 1/2 teaspoon each salt and pepper. Set aside.
For the dressing, combine lime juice, honey, remaining 2 teaspoons olive oil, sesame oil, ginger, and remaining 1/8 teaspoon salt in a bowl; whisk to combine. Set aside.
Heat a large skillet over medium-high heat. Add tuna; cook 3 minutes without disturbing. Turn and cook 2 minutes more or to desired degree of doneness. Transfer to a cutting board; slice into 1/2-inch-thick pieces.
Place 1 1/2 cups greens on each of 4 plates. Top each salad with 1/4 of the sliced tuna. Add even amounts of snap peas, scallions, and sesame seeds. Drizzle evenly with dressing.
*Choose ahi or yellowfin tuna over bluefin tuna: Recent reports have found unsafe levels of mercury in bluefin.