
Peppered tuna with lemongrass vinaigrette
2
Points® value
Total Time
25 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
If lemongrass is not available, you can add a teaspoon of finely grated lime zest to the vinaigrette instead. The flavour won’t be quite the same, but it will still be delicious. Serving the sliced tuna over a bed of baby greens and avocado means both the greens and fish get to soak up the tangy, tasty vinaigrette, combining the entrée and salad into one hearty meal.
Ingredients
Cooking spray
4 spray(s)
Cilantro
¼ cup(s), chopped
Fresh lime juice
2 tbsp(s)
Seasoned rice vinegar
2 tbsp(s)
Lemon grass
1 tbsp(s), minced
Low sodium soy sauce
1 tbsp(s)
Olive oil
2 tsp(s)
Garlic clove
1 clove(s), medium, minced
Uncooked tuna
20 oz, 4 (5-oz) 3/4-inch-thick steaks
Black pepper
2 tsp(s), cracked
Table salt
½ tsp(s)
Fresh mixed greens
4 cup(s)
California (Hass) avocado
¼ medium, pitted, peeled, and cut into 1/2-inch pieces