Peppered tuna with lemongrass vinaigrette
¼ cup(s), chopped
Fresh lime juice
2 Tbsp, seasoned
1 Tbsp, minced
Low sodium soy sauce
1 medium clove(s), minced
20 oz, 4 (5-oz), steak variety, 3/4 inch thick
2 tsp, cracked
Fresh mixed greens
California (Hass) avocado
1 medium, pitted, peeled, and cut into 1/2-inch pieces
- 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