Spicy Tuna Steak with Cool Cucumber Salad

Serves: 2

Prep Time: 20 min
Cook Time: 10 min
Est. WW pts: 6

1 tsp wasabi paste

1 Tbsp water

2 tsp soy sauce

10 oz tuna fillet

2 tsp olive oil

1 Tbsp mirin

2 tsp rice vinegar

1 tsp pickled ginger juice

1 tsp pickled ginger, squeezed out and minced

1 oz broccoli sprouts

1 small salad cucumber, diced

2 medium radish, finely sliced

½ small ‘baby’ yellow bell pepper, diced

¼ shallot, finely sliced

Prep:

1)      Combine wasabi, water and soy in a bowl.

2)      Place tuna steak in bowl to marinate (approx. 10 min per side)

3)      In a medium bowl, place sprouts, cucumber, bell pepper and shallot.

4)      Place mirin, vinegar, ginger juice and ginger in a small bowl and mix together.

Cooking:

1)      Heat a medium saucepan with olive oil on medium/medium high heat.

2)      Sprinkle tuna with black pepper and place tuna steak in pan.

3)      Flip tuna after about 3 minutes, the outside should have a nice browned color.

4)      After another 3 minutes, remove and let reset on a cutting board. If you prefer your tuna closer to medium/medium rare, leave in pan an additional 1-2 minutes per side.

5)      While tuna is resting, combine mirin mixture and vegetables.

To plate:

1)      Slice tuna steaks into 6-8 pieces and fan on opposite corners of a plate.

2)      Place a drained handful of salad mix on empty corners of plate.

3)      To garnish plate, you may add a side of wasabi paste and pickled ginger to the center of the plate.

The only time to eat diet food is while you’re waiting for the steak to cook. ~Julia Child