Makes 4 servings
- 1 tablespoon fresh lime juice
- 2 tablespoons lite soy sauce
- 4 teaspoons sesame oil, divided
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 1 green onion thinly sliced, divided
- 2 – 8 ounce tuna steaks
- 1⁄2 teaspoon ground pepper
- 1 tablespoon olive oil
- 1 pound asparagus
- 1 cup cherry or grape tomatoes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- In a small bowl, whisk together lime juice, soy sauce, 1 teaspoon oil, ginger, garlic and onion whites. Pour the mixture into a large resealable plastic bag.
- Season the tuna steaks with pepper, Transfer to the bag and seal the bag. Marinate for at least 15 minutes but no longer than 1 hour.
- Meanwhile, drizzle olive oil over asparagus and tomatoes on a baking pan. Sprinkle with salt and pepper. Roast in 425°F preheated oven for 12-15 minutes.
- Heat a nonstick skillet or grill pan over medium-high heat. Add the remaining sesame oil. Sear the fish until the desired degree of doneness is reached, about 2 minutes per side, or longer if less rare is desired. On a cutting board, slice steaks into 1⁄4-inch slices, divide on to 4 plates, with asparagus and tomatoes. Pour some of the marinade over the steaks and garnish with sliced onion greens.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving – 4 oz. tuna, 1⁄4 lb. asparagus, 1⁄4 c. tomatoes]:
240 calories; 9 g total fat; 1.5 g saturated fat; 31 g protein;
8 g carbohydrate; 3 g fiber; 480 mg sodium