Peppered tuna with lemongrass vinaigrette
5
4
4
Smartpoints value per serving
Total Time
19 min
Prep
7 min
Cook
12 min
Serves
4
Difficulty
Easy
The quick and easy vinaigrette for this tuna recipe features fresh cilantro, citrusy lime juice, rice vinegar, soy sauce, olive oil, garlic, and lemongrass. 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. After the vinaigrette comes together, simply season the tuna steak with salt and pepper and cook in a skillet until it's browned on the outside, which should take just about 5 minutes. 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
cilantro
¼ cup(s), chopped
fresh lime juice
2 Tbsp
rice vinegar
2 Tbsp, seasoned
lemon grass
1 Tbsp, minced
low sodium soy sauce
2 tsp
olive oil
2 tsp
garlic clove(s)
1 medium clove(s), minced
uncooked tuna
20 oz, 4 (5-oz), steak variety, 3/4 inch thick
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
cooking spray
1 spray(s)
