Asian Seared Tuna Salad

Tuna pairs beautifully with this sweet, salty, and spicy Asian vinaigrette.

Yield: 4 servings

Ingredients

• Salad:
• 2  tablespoons  low-sodium soy sauce
• 2  tablespoons  rice vinegar
• 1  tablespoon  mirin (sweet rice wine)
• 1  tablespoon  honey
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon  dark sesame oil
• 3  cups  shredded napa (Chinese) cabbage
• 3  cups  gourmet salad greens
• 1  cup  diagonally cut snow peas
• 1/2  cup  chopped green onions
• 1/2  cup  shredded carrot
• 2  teaspoons  sesame seeds, toasted
• 
  Tuna:
• 1  teaspoon  dark sesame oil
• 3/4  teaspoon  five-spice powder
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1 1/2  pounds  yellowfin tuna steaks (about 1 inch thick)
• 
  Garnish:
• 1  teaspoon  sesame seeds, toasted

Preparation

To prepare salad, combine first 6 ingredients in a small bowl. Combine cabbage and next 5 ingredients (cabbage through 2 teaspoons sesame seeds) in a large bowl.

To prepare tuna, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Combine five-spice powder, salt, and pepper; rub over tuna. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/2-inch cubes.

Drizzle cabbage mixture with soy sauce mixture; toss to combine. Place 2 cups salad on each of 4 plates; top each serving with 1/2 cup tuna cubes. Sprinkle 1 teaspoon sesame seeds evenly over salads.

Nutritional Information

Calories:

249 (14% from fat)

Fat:

3.9g (sat 0.7g,mono 1.1g,poly 1.5g)

Protein:

32.6g

Carbohydrate:

16.2g

Fiber:

3.8g

Cholesterol:

57mg

Iron:

6.1mg

Sodium:

490mg

Calcium:

89mg