Peppered tuna with lemongrass vinaigrette
3
Points®
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 flavor 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
Seasoned rice vinegar
2 Tbsp
Lemongrass
1 Tbsp, minced
Less sodium soy sauce
2 tsp
Olive oil
2 tsp
Garlic
1 clove(s), minced
Uncooked tuna
20 oz, 4 (5-oz) 3/4-inch-thick steaks
Black pepper
2 tsp, cracked
Table salt
½ tsp
Fresh mixed greens
4 cup(s)
California (Hass) avocado
1 medium, pitted, peeled, and cut into 1/2-inch pieces
Instructions
1
To make vinaigrette, stir together cilantro, lime juice, vinegar, lemongrass, soy sauce, oil, and garlic in small bowl.
2
Spray large skillet with nonstick spray and set over medium-high heat. Sprinkle tuna with pepper and salt. Place fish in skillet and cook, turning once, until browned on outside but still pink in center, about 5 minutes.
3
Transfer tuna to cutting board and let stand 5 minutes. Cut tuna into ¼-inch-thick slices. Divide baby greens and avocado evenly among 4 plates. Top evenly with tuna and drizzle with vinaigrette.
4
Serving size: 1 plate
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