The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.
1/2 cup fresh snow peas
1 cup torn Bibb lettuce
1 cup thinly sliced radishes (about 4 ounces)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons radish sprouts
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons mirin (sweet rice wine)
1 teaspoon canola oil
4 (6-ounce) sushi-grade tuna steaks
1/2 teaspoon kosher salt
3 tablespoons silken tofu
1 1/2 tablespoons wasabi powder
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon mirin (sweet rice wine)
5 tablespoons water
How to Make It
To prepare salad, cook snow peas in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Thinly slice snow peas crosswise. Combine peas and next 7 ingredients (through 1 1/2 tablespoons mirin) in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with salt. Add fish to the pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/4-inch-thick slices.
To prepare dressing, combine tofu and next 4 ingredients (through 1 tablespoon mirin) in a food processor, and process until smooth. With processor on, slowly pour water through food chute; process until well blended. Serve fish over salad; drizzle with dressing just before serving.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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