This fish and vegetable dish is entices with a hint of Asian flavor. Simply rub the fish with salt, pepper, and extra virgin olive oil before you grill it. The salad is 100% fresh with minimal ingredients. Grilled tuna steaks and fresh cucumber salads combine as a delicious and nutritious dinner prepared in just a few minutes. It’s quick and easy!
Yields: 4 servings | Serving Size: 1 tuna steak and cucumber salad | Calories: 381 | Total Fat: 21 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 65 mg | Sodium: 255 mg | Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 41 g | SmartPoints (Freestyle): 4
- 4 (6-ounce, 1-inch slice) fresh tuna steaks
- 3/4 teaspoon salt
- 3/4 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sesame seeds
- 2 cucumbers, julienned
- 1 tablespoon sesame oil
- Rinse and pat dry the tuna.
- In a small bowl, mix 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Rub the salt and pepper mixture on the tuna then coat each slice with the extra virgin olive oil. Let it sit for 15 minutes.
- Meanwhile, toast the sesame seeds. Over medium heat, in a small dry saucepan, toast the sesame seeds for 3 minutes then set them aside.
- In a medium bowl, mix the cucumber, the remaining 1/4 teaspoon salt, pepper, 1-1/2 tablespoon sesame seeds and sesame oil.
- Over medium - high heat, on a hot griddle or barbecue grill, cook each side of the tuna between 5 - 6 minutes.
- Sprinkle the remaining 1/2 tablespoon sesame seeds on the tuna.
- Divide the tuna steaks in half.
- Serve the tuna steaks immediately with the cucumber salad.
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