Yummy! The different textures and flavors wed to make a delicious meal. I served the salad with a hard roll. I would add more ginger, but that's a personal preference. Definitely make it again and maybe try another meat for fun.
Seared Ahi Tuna Salad With Fresh Snap Peas
Prep: 15 minutes; Cook: 5 minutes.
Yield: Makes 4 servings (serving size: 1 fillet and 1/4 of salad)
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Amount per serving
- Calories: 360
- Fat: 13g
- Saturated fat: 3g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 4g
- Protein: 43g
- Carbohydrate: 16g
- Fiber: 4g
- Cholesterol: 65mg
- Iron: 4mg
- Sodium: 337mg
- Calcium: 112mg
- 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
- 1. Rub tuna steaks with 1 teaspoon olive oil; sprinkle with 1/2 teaspoon each salt and pepper. Set aside.
- 2. 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.
- 3. 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.
- 4. 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.
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