Peppered Tuna with Lemongrass Vinaigrette
- Total Time
cilantro¼ cup(s), chopped
fresh lime juice2 Tbsp
rice vinegar2 Tbsp, seasoned
lemon grass1 Tbsp, minced
low sodium soy sauce2 tsp
olive oil2 tsp
garlic clove(s)1 medium clove(s), minced
uncooked tuna20 oz, 4 (5-oz), steak variety, 3/4 inch thick
black pepper2 tsp, cracked
table salt½ tsp
fresh mixed greens4 cup(s)
California (Hass) avocado1 medium, pitted, peeled, and cut into 1/2-inch pieces
cooking spray1 spray(s)
- To make vinaigrette, stir together cilantro, lime juice, vinegar, lemongrass, soy sauce, oil, and garlic in small bowl.
- 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.
- 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.
- Serving size: 1 plate