This high-protein salad gets you tasty, lightly seared tuna on a bed of lettuce, edamame, oranges, and tomatoes tossed in honey-wasabi dressing. When buying tuna, look for sashimi-grade cuts in your local grocery's frozen seafood section. Or better yet, swing by a Japanese specialty store for the real deal.
Ingredients
Seared Tuna
- 1 block tuna, about 300g
- 1 tbsp olive oil
- salt and pepper, to taste
Dressing
- ¼ cup olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tsp lemon juice
- 1 tsp wasabi
Salad
- 4 cups lettuce, washed and dried
- ¼ cup edamame, shelled
- ¼ cup mandarin orange slices
- ¼ cup cherry tomatoes, halved
- ¼ cup avocado, diced
- sesame seeds, for garnish
Cook tuna: Coat the tuna in olive oil and season with salt and pepper. In a pan over high heat, sear the tuna for 30 seconds per side. The fish should have a browned, cooked outside with a pinkish center. Remove tuna from heat and rest for 10 minutes before slicing. Set aside.
Make the dressing: Combine olive oil, soy sauce, honey, lemon juice, and wasabi in a large mixing bowl. Whisk until well combined.
Toss salad: Add lettuce, edamame, oranges, tomatoes, and avocado to the dressing. Toss well until salad is evenly coated.
Serve: Divide salad between two bowls, or transfer to a big serving bowl. Top with sliced tuna. Garnish with sesame seeds and serve.
