Seared Ahi Tuna Salad with Fresh Snap Peas
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
servings(serving size: 1 fillet and 1/4 of salad)
|
Ingredients
- 4 sushi-grade ahi or yellowfin tuna steaks about 1-inch thick, 5-ounces each
- 3 teaspoons extra virgin olive oil divided
- 1/2 teaspoon plus 1/8 teapoon salt divided or salt substitute
- 1/2 teaspoon coarsely ground black pepper
- 3 tablespoons fresh lime juice
- 4 teaspoons honey pure
- 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
Ingredients
|
Instructions
- Rub tuna steaks with 1 teaspoon olive oil; sprinkle with 1/2 teaspoon each salt and pepper. Set aside.
- For the dressing, whisk honey, lime juice, 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 scallions, snap peas, and sesame seeds. Drizzle evenly with a fourth of the dressing.
Recipe Notes
400 Calorie Meal
One salad with 1 cup of fresh pineapples or any fruit from the 100 calorie list.
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