EatingWell Serves Two
Here's a salad that's as beautiful as it is delicious. The spicy orange-ginger dressing is so good, you'll want to double (or triple) it to serve on your salad throughout the week.
Active Time: 45 minutes |
Total Time: 45 minutes
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon minced fresh ginger
1/2 teaspoon hot sauce
1/4 teaspoon freshly ground pepper, divided
1/2 cup thinly sliced scallions
1/2 cup drained, canned water chestnuts, diced (see Tips for Two)
1 tablespoon sesame seeds, toasted (see Tip)
1 8-ounce tuna steak, about 1-inch thick
1/2 teaspoon canola oil
1/8 teaspoon salt
4 cups watercress, washed and trimmed (about 1 bunch)
Preheat grill to medium-high heat.
Combine orange juice, soy sauce, sesame oil, ginger, hot sauce and 1/8 teaspoon pepper in a large bowl. Transfer half the dressing to a small bowl; add scallions, water chestnuts and sesame seeds, and toss.
Rub tuna with canola oil and sprinkle with salt and the remaining 1/8 teaspoon pepper. Grill until the fish is opaque, 4 to 5 minutes per side.
Add watercress to the large bowl and toss to coat with the remaining dressing. Cut the tuna into 2 portions. Divide the watercress between 2 plates and top with the tuna and scallion-ginger relish.
Per serving :
16 g Fat;
3 g Sat;
6 g Mono;
43 mg Cholesterol;
12 g Carbohydrates;
30 g Protein;
3 g Fiber;
543 mg Sodium;
603 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 4 lean meat, 2 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 6 hours.
Tips for Two: Store leftover water chestnuts in the refrigerator, covered with water; they keep for up to 1 month with daily water changes. Add to a stir-fry; toss in a green salad; jazz up chicken or tuna salad; Asian Brown Rice.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.