Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 1 small carrot, peeled and grated (use the small holes on the grater)
- 1-1/2 Tablespoons rice vinegar OR white wine vinegar
- 1 Tablespoon minced peeled fresh ginger
- 2 teaspoons reduced sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- nonstick spray
- 1 (6 oz.) freshest sushi quality tuna steak
- 3 cups (about 6 oz.) mixed salad greens
Makes: 2 servings
Per serving:
174 calories
6 g total fat (1 g saturated fat)
21 g protein
8 g carbohydrate
38 mg cholesterol
264 mg sodium
2 g fiber
Star nutrients:
Vitamin K (92% of RDI)
Vitamin A (90%)
Niacin (46%)
Selenium (45%)
Vitamin B6 (43%)
Thiamin (32%)
To make the dressing:
Whisk the grated carrot, rice vinegar, soy sauce, minced ginger, sesame oil, and sugar in a small bowl. Set aside.
Spray a large heavy skillet with nonstick spray and set the skillet over medium high heat. Wait 1 minute; then add the tuna. Sear until lightly browned, about 2 minutes; then turn over with a large spatula and continue cooking until lighltly browned on the outside but still very pink, even red, in the center, about 2 more minutes.
Transfer the tuna to a cutting board and let stand for 5 minutes.
Toss the greens and dressing in a large bowl.
Divide the greens between two plates; then lay tuna slices on top.
Serve at once.
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