The tuna in this salad is only lightly cooked, so be sure to ask for sushi-grade fish when purchasing. The bright, flavorful hummus is also delightful with endive spears, cucumber slices or pita points.
Ingredients
Method
Arrange tuna in a wide, shallow dish.
Pour soy ginger sauce over the top, turn to coat, cover and refrigerate for 30 to 45 minutes.
Meanwhile, boil edamame for 5 minutes, then rinse under cold water.
Set 1/2 cup of the edamame aside, then transfer remaining edamame to the food processor and pulse to blend.
Add tahini, ginger, oil, garlic, salt and lemon juice and process until smooth and creamy. Set hummus aside.
In a hot skillet or on a hot grill, sear tuna 2 to 3 minutes per side or until desired doneness. Let rest a few minutes, then slice.
Toss greens with dressing. On individual salad plates, place mixed greens on one side and a large dollop of hummus on the other.
Top greens with carrots and reserved 1/2 cup edamame.
Fan out tuna slices on hummus and drizzle with more soy ginger sauce or dressing, if desired. Serve immediately.
Nutritional Info
Serving Size
Calories
550
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.