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Pepper Crusted Tuna, Mustard Sauce and a Pea Shoot Salad Recipe

Pepper Crusted Tuna, Mustard Sauce and a Pea Shoot Salad Recipe

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Pepper Crusted Tuna, Mustard Sauce and a Pea Shoot Salad

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Ingredients:

Serving

4 tuna steaks it will really depend on the size of your tuna steaks (approx 1-1 1/2-inch thick or 4-6 oz each)
1/2 cup black pepper, cracked ( add to a baggie and use a meat mallot or rolling pin to break up , or use a small food processor)
2 tsp kosher salt
3 tbsp sesame seeds
1 tbsp canola oil to coat the tuna
2 tbsp canola oil to saute the tuna
8 -10 cups pea shoots , micro greens (or baby greens)
1 small red onion, cut in quarters and thin sliced
2 tbsp shallots, minced
3 1/2 tbsp dijon mustard
4 tbsp soy sauce
2 tbsp fresh ginger, minced
2 tbsp lime juice
6 tbsp canola oil
salt
pepper

Directions:

Prepare the Tuna - First, remove to the counter so the tuna can warm up a bit. You don't want to cook with icy cold tuna. It should be slightly room temperature.
Dressing - In a small measuring cup or bowl, mix the the mustard, soy sauce, ginger, shallots, and lime juice and then slowly whisk in the oil to slightly emulsify and make it lightly and creamy. Set aside.
Coating the Tuna - In your small food processor, lightly grind up the peppercorns, not fine ground, rough cracked and add to the salt and sesame seeds. Add this mixture to a small plate. Now lightly brush (don't soak the fish, just a light coating) one side of the tuna with oil and press into the pepper mixture and then place on a plate and baking sheet lined with was paper or parchment so it doesn't stick. Then do the same thing to the other side. The oil just helps the pepper coating to stick.
Saute - I prefer cast iron for this, but if not, a large saute pan (NO NON-STICK) for this. Heat up to medium high to high heat and add the oil.
Then saute the tuna on each side for just 2 minutes (less depending on the thickness). You want the tuna medium rare. The top and bottom should have about 1/4 of opaque color which means the outside edges will be done, but the inside still rare but warm. This also depends on how thick your steak is.
Salad - As the tuna cooks. Just mix the pea sprouts or micro greens in a large bowl with the red onion. Add just 1 teaspoon of the dressing and toss lightly. Add 1 1/2-2 cups of the salad to each of the 4 plates.
Plate - Once the tuna is done, serve each steak on top of the bed of greens. Drizzle with a little of the remaining dressing and serve any extra on the side. ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	970.86 Kcal (4065 kJ)
Calories from fat	534.47 Kcal
		% Daily Value*
Total Fat	59.39g	91%
Sodium	2743.37mg	114%
Potassium	223.23mg	5%
Total Carbs	81.44g	27%
Sugars	4.84g	19%
Dietary Fiber	3.59g	14%
Protein	28.5g	57%
Vitamin C	2.9mg	5%
Iron	2.1mg	11%
Calcium	97mg	10%

Amount Per 100 g
Calories	223.64 Kcal (936 kJ)
Calories from fat	123.12 Kcal
		% Daily Value*
Total Fat	13.68g	91%
Sodium	631.93mg	114%
Potassium	51.42mg	5%
Total Carbs	18.76g	27%
Sugars	1.12g	19%
Dietary Fiber	0.83g	14%
Protein	6.56g	57%
Vitamin C	0.7mg	5%
Iron	0.5mg	11%
Calcium	22.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

23.6

Points
26

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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