My fish food challenge continued last night with a delightful Seared Ahi Tuna appetizer. My husband took pity on my sore legs and treated me to a date night at the Outback Steakhouse.
I noticed the tuna on the menu and decided to try it.
It was yummy! The tuna tasted amazing. Seared perfectly, the fish and had the right amount of seasoning – it didn’t over power the taste of the tuna.
After I ate the tuna, my husband pointed out that I essentially had sushi. He wants me to visit a sushi bar next week. Not sure if I’m ready for that adventure yet.
If I had a complaint about the dish it was the choice of lettuce for the “salad.” Ice burg…really? Why bother? I skipped the lettuce and devoured the tuna.
The wasabi sauce was nice, although I wanted more heat. I only tried a small amount – I have no idea what’s in it but assumed it would do nothing to help me lose weight.
This is something I need to try at home, but as a proper salad. I found this little recipe on . It had me at the mixed greens! The recipe calls for using all the vinaigrette on the salad. That’s actually too much for my taste. I recommend making the dressing as the recipe calls for, but using only one tablespoon on the mixed greens. You can use the rest of the dressing over a couple of days before trashing it.
Seared Ahi Tuna with Wasabi Vinaigrette
Net Carbs: 2
Weight Watchers PointsPlus: 6
- 1 Ahi tuna steak
- 1 Tsp. coarse salt and coarse black pepper
- Cooking spray or olive oil
- 2 C mixed greens
- ½ Tsp. wasabi paste
- 1 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 3 Tbsp. virgin olive oil
- Season your tuna with salt and pepper.
- Spray grill pan or lightly oil with olive oil and then heat grill pan on grill
- Add tuna steak on to the hot surface and sear tuna for 2 minutes on each side. Remove tuna from heat.
- In a small bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle 1 tbsp. of dressing over your salad and toss to coat evenly.
- Slice Tuna on an angle and arrange on the salad.