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Photo of Peppered tuna with lemongrass vinaigrette by WW

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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