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Categories:Viewed: 95 - Published at: 8 years ago
Ingredients
- 2 teaspoons chili garlic sauce
- 4 sushi-grade tuna steaks (4 ounces each)
- Salt and freshly ground black pepper
- 1 1/2 cups seaweed salad
- 1 1/2 cups sliced grape tomatoes
- 4 scallions (white and green parts), sliced thin on the diagonal
- 4 tablespoons furikake mix
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
Method
- Heat a grill or grill pan over high heat.
- Rub the chili garlic paste into the tuna, and season the tuna with salt and pepper to taste.
- Grill the tuna for 2 minutes per side for rare.
- Transfer it to a plate, and allow it to rest for a few minutes.
- Meanwhile, in a medium bowl, toss together the seaweed salad, tomatoes, scallions, 3 tablespoons of the furikake, sesame oil, and water.
- Divide the salad among 4 dinner plates or shallow bowls.
- Thinly slice the tuna, and arrange the slices on top of the seaweed salad.
- Sprinkle the remaining furikake over the tuna, and serve.
- Fat: 22g (before), 7.5g (after)
- Calories: 491 (before), 228 (after)
- Protein: 29g
- Carbohydrates: 10g
- Cholesterol: 51mg
- Fiber: 7g
- Sodium: 366mg
