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Add a photoServings: 6
Ingredients
- 1/4 c. soy sauce
- 1 Tbsp. dark brown sugar - (packed)
- 1/4 c. whole black peppercorns
- 6 x tuna steaks - (5 to 6 ounce ea)
- 2 bag mixed baby greens - (5 ounce ea)
- 1 bn radishes trimmed, sliced Caesar Vinaigrette (see recipe) Salt to taste Freshly-grnd black pepper to taste
Directions
- Prepare barbecue (medium-high heat). Stir soy sauce and brown sugar in pie dish till sugar dissolves. Using mortar and pestle or possibly spice mill, coarsely grind peppercorns.
- Dip both sides of tuna steaks in soy mix. Sprinkle both sides of tuna generously with peppercorns, pressing to adhere. Grill tuna to desired doneness, about 2 min per side for medium-rare.
- Combine greens and radishes in large bowl. Toss with sufficient Caesar Vinaigrette to coat salad. Season to taste with salt and pepper.
- Divide salad among 6 plates. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.
- This recipe yields 6 servings.
- Comments: A quintessential California pairing. Brush slices of sourdough bread with extra virgin olive oil and grill (about two min per side) to serve alongside. What to drink: A crisp, dry white wine, such as a Sauvignon Blanc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 28 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 608mg | 25% |
| Potassium 120mg | 3% |
| Total Carbs 6.41g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.75g | 2% |
| Protein 1.26g | 2% |
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