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Seared Tuna Salad
A fresh and tangy seared tuna salad.
1 tsp toasted sesame seeds
1 tbsp extra virgin olive oil
3 tbsps soy sauce
1 cup cucumber, peeled, seeded, sliced
455 g tuna
6 cherry tomatoes, quartered
1 dash pepper
1/4 tsp red pepper flakes
1 dash salt
3 cups mung beans sprouts
2 tbsps cilantro, chopped
1/2 cup scallion, chopped
2 cups snow peas, halved
3 tbsps lemon juice
2 tsps honey
Rinse and dry mung bean sprouts. Lay out sprouts on cutting board and roughly chop.
In a bowl combine mung beans, cucumber, snow peas, cherry tomatoes, scallions and cilantro.
In a separate bowl whisk together dressing ingredients, soy sauce, 2 tablespoons lemon juice, honey, olive oil and red pepper flakes.
Preheat stainless steel skillet over medium-high heat for 2 minutes.
Rub tuna with remaining lemon juice and season with salt and pepper.
Place on hot pan and cook for 1 1/2 minutes. Turn and cook another 1 1/2 minutes.
Cut tuna into cubes and toss with rest of salad ingredients and dressing.
Sprinkle with sesame seeds and serve.
There are 231 calories in 1 serving of Seared Tuna Salad.
, 26% carbs, 54% prot.
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