Photo by Leigh Beisch

Serves 6 / This Japanese-style dinner is practically like sushi in a salad. Prep tip: Be sure to use a high-grade tuna cut and then honor it with a very quick sear.

Juice of 1 lemon (about 3-4 tablespoons)
½ teaspoon low-sodium tamari
5 teaspoons olive oil, divided
¼ teaspoon toasted sesame oil
16 ounces ahi tuna
1 teaspoon coarsely ground black pepper Zest of 1 lemon
2 sheets nori (dried seaweed)
5 ounces salad greens
¼ cup chopped scallions
½ cup grated carrot

1. Whisk together lemon juice, tamari, 4 teaspoons olive oil, and sesame oil. Set aside.
2. Rub both sides of tuna with black pepper, lemon zest, and sea salt to taste. Heat a sauté pan on high heat with remaining 1 teaspoon olive oil. When hot, sear tuna for 3 minutes; turn, searing reverse side 2 minutes more (should remain pink on inside). Remove from pan to cool.
3. Toast nori sheets, passing briefly over a gas flame or electric burner (this step is optional). Tear sheets into thin pieces.
4. Toss greens, scallions, and carrot together in a salad bowl. Cube tuna into 1-inch pieces. Add tuna and dressing to greens. Toss and serve, garnished with nori.

PER SERVING: 796 cal, 33% fat cal, 29g fat, 4g sat fat, 204mg chol, 112g protein, 19g carb, 7g fiber, 350mg sodium

Tuna Salad Add-ins:

• other seaweeds
• green beans
• adzuki beans
• brown rice