Great Recipes from our Community

Seared Ahi Tuna with Edamame Salad

/images/recipes/AHI_TUNA_YUM_YUM_NOM_NOM.jpg

Steps

ACTUAL NUTRITIONAL CONTENT

Per serving: 346 calories, 31g protein, 20g carbohydrates, 7g fiber, 16g fat, 133mg sodium

F-FACTOR DIET JOURNALING

Per serving: 10g carbohydrates, 7g fiber

Serves Serves 4
Prep Time: 15 Minutes
Total Time: 25 Minutes
0 Comments

Nothing is better than sushi (or Asian Dining) with your girls before a Thursday night extravaganza—paired with some sake of course. We
wanna keep it nice and light before a night out full of cocktails and wine spritzers. Instead of venturing out to Nobu, Sushi Samba or Haru this week, why not keep it simple, yet classy, and make your own right in your own home. Pop open a bottle of wine with your friends and
say cheers to this perfect dish. This Seared Ahi Tuna Edamame Salad is full of fresh ingredients, leaving you guilt-free with under 500
calories per serving! (346 to be exact if you want to say exact). Between the mixture of your most colorful veggies, and amazing
flavored yellowfin tuna, you’re mouth will be watering for more, that’s for sure. Not to mention, there are so many nutritional benefits. We’re talking 7g fiber, and 31 g protein. What’s even better is you don’t have to throw on those Loubatin’s that still have your feet aching from last Thursday Night’s bash. Kick back, relax, and chomp away at this finest dish right at your dining table, or even on the couch.

Ingredients:

1/2 cup shelled edemame
1/2 cup wasabi peas
1/2 cup jicama, julienned
1/2 cup carrots, julienned
1 cup asparagus heads
1 cup water chestnuts
1 avocado, diced
2 scallions, sliced
2 Tablespoons extra-virgin olive oil
1 Tablespoon fresh lime juice
1 Tablespoon fresh lemon juice
1 Pound yellowfin tuna
1 Tablespoon peppercorn, crushed

Directions:

In a small saucepan of boiling, salted water cook the edamame until tender. Drain and cool under running water.
Transfer the edamame to a bowl and add the wasabi peas, jicama, carrots, asparagus heads, waterchestnuts, avocado, scallions, olive oil, and lemon and limejuices. Season with salt and pepper, toss gently and leave aside.
Heat a medium sized skillet over high heat. Add 1 nonstick cooking spray. Cover tuna with crushed peppercorn, add to skillet, and reduce heat to medium temperature. Cook for 15 seconds per side for rare.
Remove tuna to cutting board and slice. Divide the edamame salad between 4 salad plates and add the sliced tuna on top.