Ingredients

How to make it

  • soy-lime vinaigrette:
  • 1. Place the lime juice and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and soy sauce. Season to taste with salt and pepper.
  • (This can be made in advance and stored in the refrigerator for up to 3 days.)
  • For the grilled tuna:
  • 1. Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.
  • 2. Season the tuna steaks with salt and pepper.
  • 3. Grill the tuna on both sides until it is cooked through, about 4 to 5 minutes per side, depending on the thickness of the tuna steaks.
  • (The tuna can be grilled in advance and stored in the refrigerator for up to 3 days.)
  • For the leafy green salad:
  • 1. Slice the tuna into strips and place them in a mixing bowl. Add the mushrooms and scallions andrest of veggies and half of the vinaigrette.
  • 2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the tuna, mushroom and scallion veggie mixture on top.
  • I like to sprinkle chopped cilantro on top.
  • Blackeyed Pea served something like this..

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    lanacountry ate it and said...
    WONDERFUL for any time..Great nutrition and
    delicious too!! :) 55555
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    WONDERFUL for any time..Great nutrition, FRUGAL!!
    and delicious too!! :) 55555 (posted twice..
    sawwwy:)
    Was this review helpful? Yes Flag

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