Salad with Mustard Tuna
Adapted from Zest by Michele Cranston (Graphic Arts, 2003)
To make this quick-to-make appetizer into an entree, just adjust the ingredients proportionally and serve with a side dish. We suggest one of these three: small bowls of white beans, chopped cilantro, diced onions, and corn kernels marinated in mirin, sushi rice with ikura topping and sliced pickled ginger, or a crusty bread topped with tomatoes, herbs, and artichoke hearts, crostini-style.
2 to 3 teaspoons Dijon or coarsely ground mustard
2 (6 oz) packs Vital Choice Tuna Medallions (sushi-grade, skinless-boneless)
1 bunch watercress, tough stems trimmed
4 inches daikon or jicama root (or 4 red radishes), finely sliced
1 seedless cucumber, peeled (optional) and thinly sliced
1 sliced avocado
Freshly squeezed lemon juice to taste
- In a bowl, combine the mustard, pepper, and 1 tablespoon of oil. Rub the mixture evenly over the top and bottom of the tuna fillets. Set aside.
- Meanwhile, divide the watercress, radish and cucumber and avocado, if using, among individual plates. Set aside.
- Add the remaining 1 tablespoon oil to a large skillet and heat over medium-high heat until hot but not smoking. Sear the tuna, turning once, until cooked to the desired degree of doneness: 1 minute per side for rare. Transfer the tuna to a cutting board; set aside to rest.
- Meanwhile, in a bowl, whisk together the olive oil and lemon juice to taste. Taste and season accordingly with lemon juice, salt and black pepper to taste.
- Thickly slice the tuna and fan the slices on top of each salad. Top with a dollop of lemon mayonnaise or a drizzle of lemon oil.
Per serving: 295 calories, 28 gm protein, 2 gm carbohydrates, 19 gm fat, 43 mg cholesterol, 3 gm saturated fat, 84 mg sodium, 1 gm dietary fiber