Whenever we go to Outback, my husband orders this salad (and he's usually the meat & potatoes type of guy) ** It's funny when the waiter brings dinner and automatically sets the salad in front of me, and my steak in front of him! ** The salad itself is easy to prepare * the hardest part is finding the fresh AHI Tuna for it! low in calories & carbs and HEALTHY ** Just add a loaf (or 2) of fresh bread (my Carrabba's bread dipping sauce ~ under bread ~ would be great with this) to make it more filling, if need be. |
Ahi Tuna steak (4 ounces)
1/4 ice burg lettuce, cut up ……………………… 1/4 cup sliced red bell pepper
1-2 slivered carrots……………………………….... 1/4 cup thinly sliced red cabbage
1-1/2 tsp cracked black pepper…………………. 1-1/2 tsp rubbed sage
1/2 tsp Kosher salt………………………………….. 2 TB sesame seeds
salt and fresh cracked pepper …………………..extra-virgin olive oil
1 TB lemon juice (fresh is best)
***
1/2 tsp wasabi paste (ethnic aisle at grocery store)
1 TB honey………………………………………….. 1/2 tsp red wine vinegar
2 tsp lemon juice…………………………………… 1/8 tsp sesame oil
Kosher salt and pepper, to taste
In small bowl, mix together cracked pepper, sage and Kosher salt; rub it into both sides of the tuna. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna to hot pan and sear 2 minutes on each side. Remove tuna from heat.
Combine lettuce, bell pepper, cabbage and carrots in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad. Serves 1