Cook potatoes and green beans, covered, in enough lightly salted boiling water for 10 minutes or until tender. Drain. Quickly chill beans in ice water; drain and set aside.
Fresh and full of Asian flavors. You'll the sesame-encrusted ahi tuna paired with a sesame and soy sauce dressed salad.
Servings and Ingredients
|10 oz.||small red potatoes, cut into quarters|
|4 oz.||fresh green beans, trimmed|
|¼ c.||Hy-Vee less-sodium soy sauce|
|3 tbsp.||rice vinegar|
|3 tbsp.||sesame oil|
|2 tbsp.||Hy-Vee honey|
|2 tbsp.||fresh lime juice|
|2 tsp.||fresh ginger, grated|
|2 clove(s)||garlic, minced|
|2||(8-oz.) Fair Trade fresh ahi tuna steaks, 1-inch-thick|
|1 tbsp.||Hy-Vee canola oil|
|1 tbsp.||white sesame seeds|
|1 tbsp.||black sesame seeds|
|Hy-Vee ground black pepper|
|2||to 3 c. mixed salad greens|
|½ c.||red and/or yellow cherry tomatoes, halved|
|½ c.||halved kalamata olives|
|4||radishes, thinly sliced|
Things To Grab
- Large stockpot
- Bowl of ice water
- 12-inch heavy skillet
- 4 serving plates
Combine soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, and garlic in a blender. Set aside.
Rub tuna steaks with canola oil. Combine sesame seeds on a plate; coat tuna with seed mixture. Season with salt and pepper.
Heat a heavy 12-inch skillet over medium-high heat. Add tuna steaks. Cook for 5 to 7 minutes or until browned but still pink in the center, turning once halfway through.
Divide salad greens among four plates. Thinly slice tuna and place on top of greens. Arrange potatoes, green beans, tomatoes, olives, and radish slices on top. Drizzle with dressing.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 45mg
- Sodium: 430mg
- Total Carbohydrates: 24g
- Protein: 32g