Peppered Tuna with Lemongrass Vinaigrette

Total Time
19 min
7 min
12 min



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)


  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


If lemongrass is not available, add a teaspoon of grated lime zest to the vinaigrette. The flavor won’t be quite the same, but it will still be delicious.

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