- 3 tablespoons water
- 2 tablespoons rice wine vinegar
- 1 tablespoon chopped green onions
- 1 tablespoon reduced-fat peanut butter
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon Sambal Oelek (ground fresh chile paste)
- 1 teaspoon dark sesame oil
- 2 tablespoons honey
- 2 teaspoons dry-roasted peanuts
- 2 cups mixed baby salad greens
- 1/2 cup fresh bean sprouts
- 2 tablespoons vertically sliced red onion
- 2 tablespoons fresh lightly chopped mint leaves
- 2 tablespoons fresh lightly chopped cilantro leaves
- 1 avocado, peeled, halved and sliced
- 1 orange, peeled, quartered & cubed
- 1/2 cup sesame seeds
- 2 Tuna Steaks (4 1/2 ounces each), 1 inch thick
- 2 tablespoons vegetable or canola oil
- salt and pepper
1. To prepare dressing, combine the first 9 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, combine greens and gently mix remaining ingredients evenly in a mixing bowl, and divide between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
3. To prepare tuna, spread the sesame seeds in a shallow dish. Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of oil. Season with salt and pepper. Press both sides of each steak into the sesame seeds to coat. Heat the remaining tablespoon of oil in a 10 inch non-stick skillet over medium heat until just smoking. Gently lay the tuna in the pan and cook until the seeds are golden, 1 1/2 minutes. Carefully flip the tuna (I use two flat spatulas-one on each side) and continue to cook until golden on the remaining side, 1 1/2 minutes. Place on cutting board and gently slice on bias and then use spatula to place atop salad. Drizzle remaining peanut dressing on tuna if desired.
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