Peppered Tuna with Lemongrass Vinaigrette
- Total Time
- 0:19
- Prep
- 0:07
- Cook
- 0:12
- Serves
- 4
- Difficulty
- Easy
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cilantro¼ cup(s), chopped
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fresh lime juice2 Tbsp
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rice vinegar2 Tbsp, seasoned
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lemon grass1 Tbsp, minced
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low sodium soy sauce2 tsp
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olive oil2 tsp
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garlic clove(s)1 medium clove(s), minced
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uncooked tuna20 oz, 4 (5-oz), steak variety, 3/4 inch thick
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black pepper2 tsp, cracked
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table salt½ tsp
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fresh mixed greens4 cup(s)
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California (Hass) avocado1 medium, pitted, peeled, and cut into 1/2-inch pieces
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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