Randy Mayor
4 servings (serving size: 5 ounces fish, 3/4 cup salad, and 2 tablespoons dressing)

The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

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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Ratings & Reviews

NanaElaine's Review

June 24, 2014
I am looking forward to making this dish -- but I have a problem -- I cannot have soy because I have had breast cancer. Any suggestions?

mja489's Review

May 31, 2010
Excellent. the wasabi dressing has a lot of kick so taste before you dump too much on! I used double the lettuce because I thought there wouldn't be enough salad. You need something else to make this a meal. Served in smaller portions, it would make a fantastic appitizer.

bwillia2's Review

May 31, 2009
Great recipe. Loved the radishes because they added crunch to the salad and soaked up the wasabi dressing.