Seared Yellowfin Tuna Over Napa Salad

By á-7888

8 PointsPlus

Ingredients

• 2 Tbsp low-sodium soy sauce
• 1/2 tsp dark sesame oil
• 1/8 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
• 1/2 small uncooked red onion(s), thinly sliced
• 2 tsp peanut oil
• 2 Tbsp pickled ginger

Details

Servings 2

Preparation

Step 1

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.