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Ingredientes
- 1Â 1/2 c. fish sauce
- 1/2 c. rice wine vinegar
- 1/4 c. soy sauce
- 1 Tbsp. minced garlic
- 1 Tbsp. minced lemon grass
- 1 Tbsp. grated fresh or possibly pickled ginger
- 1 x serrano, seeded, chopped
- Â Â juice of 2 limes
- 2 sm packag rice noodles
- 1 c. mixed fresh field greens, radicchio,
- Â Â escarole, frisee
- 1 c. napa cabbage, shredded
- 1 x red bell pepper, julienned
- 1 c. snow peas, blanched
- 1 c. bean sprouts
- 1 c. cucumbers, sliced
- 1 c. grated carrots
- 1/4 c. minced fresh basil
- 1/4 c. cilantro
- 1/4 c. mint
- 1/4 c. sesame oil
- 1/4 c. vegetable oil
- 4 x Ahi tuna fillets, (8- to 10-ounces ea.)
Direcciones
- For The Dressing:Combine the fish sauce, vinegar, soy sauce, garlic, lemon grass, ginger, pepper and time juice in a medium bowl. Whisk till well mixed.
- For The Salad:Fry the rice noodles using package directions,
- Combine with the greens, cabbage, red pepper, peas, bean sprouts, cucumbers, carrots, basil, cilantro, mint and the dressing in a large salad bowl. Toss gently to coat.
- For The Tuna:Heat the sesame oil and vegetable oil in a large nonstick skillet over high heat. Add in the tuna.
- Sear for 1 to 2 min on each side, leaving the center rare. Serve with the salad.
- For variety garnish with wasabi sauce, reduced sodium soy sauce, toasted sesame seeds or possibly toasted black sesame seeds.
- Note:This is the dish we prepared live on "Good Morning Texas." It's a beautiful presentation and very popular on our dinner menu in the spring.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 245 | 70% |
| Total Fat 27.7g | 35% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 9264mg | 386% |
| Potassium 720mg | 21% |
| Total Carbs 17.47g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.34g | 6% |
| Protein 9.54g | 15% |
