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.

Makes 2 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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)

1. Preheat grill to medium-high heat.
2. 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.
3. 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.
4. 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.

NUTRITION INFORMATION: Per serving: 313 calories; 16 g fat (3 g sat, 6 g mono); 43 mg cholesterol; 12 g carbohydrate; 30 g protein; 3 g fiber; 543 mg sodium; 603 mg potassium.


Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Selenium (60%), Iron (45% dv), Magnesium (20% dv).


1 Carbohydrate Serving

TIP: 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.

MAKE AHEAD TIP: Prepare through Step 2, cover and refrigerate for up to 6 hours.

I served this dish to my son and husband and they both loved it. The watercress was a nice accent and the scallion-ginger relish was a nice finish for the tuna. I have made this dish twice already.

Anonymous, Milford, CT