Transform your usual grilled tuna into something super special with a delicious marinade and flavorful creamy ginger dressing. Try it as is or tuck it into a pita for a gourmet picnic dish.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 Servings
- 3 TB reduced sodium soy sauce
- 2 TB rice wine vinegar
- 1 TB brown sugar
- 2 TB fresh minced ginger
- 1 TB fresh minced garlic
- 2 tsp toasted sesame oil
- ¼ cup reduced calorie mayonnaise
- 2 TB warm water
- 1 lb tuna steak (at least 1” thick)
- 4 cups mixed baby greens
- 2 cups thinly sliced cucumber
- 1 pint grape tomatoes, halved
- 1 cup shredded carrot
- ½ cup chopped scallions
In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil. Spoon 3 TB soy sauce mixture into a separate bowl and combine with mayonnaise and warm water. Cover and chill creamy dressing until ready to serve. Pour remaining soy sauce mixture over tuna steak and toss to coat. Chill for at least 2 hours or up to 4 to marinade. Heat a grill or grill pan to high heat. Coat grill well with cooking spray. Grill tuna for 3-4 minutes per side or until grill marks are evident (for medium-rare, cook longer for well done). Let rest for 1-2 minutes and then slice thinly across the grain.
Assemble greens, cucumber, tomatoes, and carrot on plates (or toss together in a large bowl). Drizzle salad with dressing, top with tuna, and garnish with scallions.
Tuna can be grilled ahead of time and served chilled or room temperature.