Peppered tuna with lemongrass vinaigrette

Total Time
19 min
7 min
12 min
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.



¼ cup(s), chopped

Fresh lime juice

2 Tbsp

Rice vinegar

2 Tbsp, seasoned


1 Tbsp, minced

Low sodium soy sauce

2 tsp

Olive oil

2 tsp


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)


  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