Saturday, September 8, 2012

Asian Tuna Slaw Salad

This salad is delicious, quick and easy, low calorie, and chock full of protein.

- Sushi grade tuna steaks
- Himalayan salt
- Pepper
- Sesame oil
- Baby Spinach
- Broccoli slaw
- 3T. Kraft Lite toasted sesame dressing
- Wasabi powder
- Water
- Raw slivered almonds
Optional Toppings:
- Edamame
- Roasted red bell peppers

- Salt and pepper tuna steaks to taste
- Heat skillet (I used my cast iron griddle) to high, after skillet is good and hot (so that a drop of water dances across the top) take a paper towel and carefully spread oil evenly over surface
- Cook tuna 2-3 min a side (the good thing about tuna is that you can see the doneness from the outside)
- Meanwhile, take a tablespoon of wasabi powder and mix it with enough water to make it drizzle-able (about the same consistency of the dressing)
- Grab a dinner plate and pile on the spinach, broccoli slaw, and roasted bell peppers and edamame, if using
- Slice tuna steak into strips and place on top
- Drizzle with dressing and wasabi drizzle
- Top with slivered almonds

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