Seared Yellowfin Tuna Over Napa Salad

8 PointsPlus

Seared Yellowfin Tuna Over Napa Salad

Photo by Claire M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tbsp low-sodium soy sauce

  • ½

    tsp dark sesame oil

  • tsp black pepper, freshly ground

  • 12

    oz uncooked yellowfin tuna, steaks, about 1-inch thick

  • 1

    Tbsp fresh lemon juice

  • 2

    tsp honey

  • 1

    tsp ginger root, fresh, peeled and grated

  • 3

    cup(s) uncooked Cabbage (all varieties), Napa, chopped

  • 1

    medium uncooked carrot(s), shredded

  • ½

    small uncooked red onion(s), thinly sliced

  • 2

    tsp peanut oil

  • 2

    Tbsp pickled ginger

Directions

Combine 1 tablespoon of the soy sauce, the sesame oil, and pepper in a zip-close plastic bag; add the tuna. Squeeze out the air and seal the bag; turn to coat the tuna. Let marinate 5 minutes. Meanwhile, combine the remaining 1 tablespoon soy sauce, the lemon juice, honey, and ginger in a large bowl. Add the cabbage, carrot, and onion; toss to coat. Heat the peanut oil in a medium nonstick skillet over medium-high heat. Remove the tuna from the marinade. Discard the marinade and add the tuna to the skillet. Cook the tuna 2–3 minutes on each side for medium-rare. Transfer the tuna to a plate and top each steak with 1 tablespoon of the pickled ginger. Serve with the cabbage salad. Yields 1 tuna steak and 1 3/4 cups salad per serving.


Nutrition

Facebook Conversations