Name: Seared tuna and vegetable salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz tuna steak, patted dry; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp avocado oil; 2 oz mixed greens; 3.5 oz cucumber, thinly sliced; 1.5 oz radishes, thinly sliced; 2 tsp extra virgin olive oil; 1 tbsp rice vinegar; 1/2 tsp sesame oil; 1 tsp low sodium soy sauce

Nutrition

Per serving

398 calories

Protein: 51g; 52% of calories
Carbs: 9g; 9% of calories
Fat: 17g; 39% of calories

Instructions

Prep 15 min · Cook 0 min

In a small jar, combine the olive oil, rice vinegar, sesame oil, and soy sauce. Shake well until emulsified and set aside.
Place the mixed greens, cucumber slices, and radishes in a bowl. Toss with half of the prepared vinaigrette.
Season the tuna steak on all sides with salt and pepper. Heat a 12-inch nonstick skillet over medium-high heat with the avocado oil. Once the oil is shimmering, add the tuna. Cook for 2 minutes, flip, and cook for 2 minutes more. Done when opaque on the outside and pink in the center, 145°F.
Let the tuna rest for 2 minutes on a cutting board, then slice into half-inch thick strips. Place the tuna over the dressed salad and drizzle with the remaining vinaigrette.

Nutrition

Ingredients

Instructions

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