Teriyaki Tuna With Asian Sesame Salad ~ Duke Diet Fitness Center
Created by LindasBusyKitchen on March 17, 2012
- Servings: 1
- Prep Time: 40m
- Cook Time: 15m
- Recipe #4912
Ingredients
- 1 (4 ounce) tuna (steak)
- 1 tablespoons teriyaki sauce
- 1/8 cup asparagus, sliced (2 inch pieces, cut on bias)
- 1/8 cup carrot, sliced (1/4 inch slices, cut on bias)
- 1/4 cup arugula
- 1 1/2 teaspoons sesame seed
- 1 1/2 teaspoons lemon grass
- 1/2 teaspoons sesame oil
- 1/2 teaspoons olive oil
- 1 jalapeno pepper
- 1/2 teaspoons lime juice, fresh
- 1/4 teaspoons honey
- 1 garlic clove
- 1 teaspoons ginger, grated
- 1/4 teaspoons white pepper
- 1/8 cup low-sodium soy sauce
How to Make
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Step 1: Marinade tuna steak in teriyaki sauce for 1 hour.
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Step 2: Steam carrots and asparagus, until al dente, and shock in an ice bath.
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Step 3: Roast jalapeno in a 375 degree oven, until skin is brown. Remove, and place in a covered bowl, for 10 minutes.
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Step 4: In a hot saute pan, rapidly toast sesame seeds, garlic, ginger with 1/2 portion of sesame oil.
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Step 5: Trim outer leaves of lemongrass, remove base of stem, and slice thin rounds.
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Step 6: Remove skin and seeds from the jalapeno, and dice small.
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Step 7: Combine lemongrass, jalapeno, asparagus, carrot, semame seeds, and remaining sesame oil, ginger, olive oil, pepper, honey, and lime juice in a large bowl.
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Step 8: Grill or sear tuna for 2 minutes on each side, or until done to your liking. (I like mine seared on the outside and rare on the inside. Do not overcook, for best flavor).
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Step 9: Place arugula down first, followed by the marinated salad, then tuna.
Nutritional Facts
- Serving Size: 1 (149.7 g)
- Calories 169
- Total Fat - 10.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 13.1 mg
- Sodium - 2365.7 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 3.1 g
- Sugars - 3 g
- Protein - 8 g
- Calcium - 41.4 mg
- Iron - 1.4 mg
- Vitamin C - 42.1 mg
- Thiamin - 0.1 mg