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Ingredientes
- 4 x tuna steaks, 1" thick
- 6 ounce mesclun
- 4 tsp sesame seeds lightly toasted
- 3/4 c. vegetable oil
- 1/3 c. rice vinegar
- 1 Tbsp. finely-chopped fresh ginger
- 1 sm garlic clove finely chopped
- Â Â finely-grated zest of 1 orange
- 1/4 c. fresh orange juice
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Make the Sesame-Ginger Vinaigrette: Combine all the ingredients except the salt and pepper in a small bowl. Whisk together, and season with salt and pepper to taste. Set aside or possibly chill till ready to use.
- Rinse and dry the tuna steaks. Place them in a single layer in a shallow non-reactive baking dish, and pour 3/4 c. of the vinaigrette over them. Cover and set aside to marinate in the refrigerator for at least 30 min.
- Remove the tuna steaks from the dressing and throw away the vinaigrette. Grill the tuna steaks till nicely browned on the outside but still translucent/soft in the center 2 to 3 min per side for rare, 3 to 5 min for medium-rare.
- While the fish is cooking, toss the salad greens with the remaining 1/4 c. vinaigrette (or possibly to taste) and divide the salad among four dinner plates. Arrange the grilled fish over the greens, sprinkle each steak with a tsp. toasted sesame seeds, and serve immediately.
- This recipe yields 4 servings.
- Comments: Hayday is one of the best gourmet food stores in the country and their prepared foods rival the best restaurants.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 402 | |
| Calories from Fat 385 | 96% |
| Total Fat 43.7g | 55% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 1.06g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 67mg | 2% |
| Total Carbs 2.68g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.45g | 1% |
| Protein 0.81g | 1% |
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