Grilled Tuna with Ginger Green Bean Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This Asian-style meal pairs quick-marinated grilled tuna steaks with a ginger-sesame green bean salad.
Ingredients
1 tbsp. canola oil
1 tbsp. rice wine vinegar
1 tbsp. soy sauce
1 1/2 tsp. grated fresh gingerroot
1 tsp. toasted sesame oil
1 small garlic clove
12 oz. green beans
1 large yellow tomato
4 large radishes
1/3 c. wasabi-flavored mayonnaise
2 tbsp. fresh lime juice
Toasted sesame seeds, cilantro sprigs for garnish
Instructions
Pour shitake dressing over tuna steaks in a glass dish. Let stand at room temperature while preparing salad.
Ginger green bean salad: In medium bowl, whisk canola oil vinegar, soy sauce, ginger root, sesame oil, and garlic; set aside. Cook beans in large saucepan of boiling salted water 4 minutes or until crisp-tender and bright green. Drain; rinse under cold water to stop the cooking. Add to dressing in bowl with tomato and radish; gently toss.
In small bowl, thin mayonnaise with lime juice; set aside.
Prepare an outdoor grill with medium hot coals or preheat gas grill or heat grill pan. Remove tuna from marinade. Grill tuna 2 1/2 to 3 minutes per side for rare or desired doneness, brushing with remaining dressing in dish. Transfer tuna to 4 plates. Serve with green bean salad and wasabi-mayonnaise mix. Sprinkle with sesame seeds and garnish with cilantro sprigs.
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