Soy Glazed Tuna Summer salad
Prepare a refreshing soy glazed tuna summer salad with fresh vegetables and a tangy dressing.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tuna Steak (fresh, sushi-grade) | 800 | Grams |
| Soy Sauce (low sodium) | 100 | Milliliters |
| Honey (raw) | 3 | Tbsp |
| Sesame Oil (toasted) | 2 | Tbsp |
| Lime (juiced) | 2 | Count |
| Mixed Salad Greens (washed and dried) | 200 | Grams |
| Cherry Tomatoes (halved) | 250 | Grams |
| Cucumber (sliced) | 1 | Count |
| Avocado (peeled and sliced) | 2 | Count |
| Red Onion (thinly sliced) | 1 | Count |
| Sesame Seeds (toasted) | 2 | Tbsp |
| Ginger (fresh, grated) | 1 | Tbsp |
| Garlic (minced) | 2 | Clove |
Instructions
- In a bowl, mix soy sauce, honey, sesame oil, lime juice, grated ginger, and minced garlic to prepare the glaze.
- Place the tuna steaks in a shallow dish and pour half of the glaze over them. Marinate for 30 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Grill the tuna steaks for 2-3 minutes on each side, basting with the marinade, until cooked to desired doneness.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, avocado, and red onion.
- Slice the grilled tuna steaks and arrange them over the salad.
- Drizzle the remaining glaze over the salad and sprinkle with toasted sesame seeds before serving.
Prep
- Marinate tuna steaks for 30 minutes.
Kitchen equipment
Grill or Grill Pan