Sashimi Tuna Salad With Mint Lime Cilantro Dressing

The closest I’ve been able to come in recreating one of my favorites! The salad will be fairly greasy, but that is how it is in the restaurant version as well. It just doesn’t taste nearly as good with only little dressing. I usually use about 3/4 of the dressing, but you may use less or more. Enjoy!

Step: 1

Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.

Step: 2

Preheat an outdoor grill for high heat and grease the grate.

Step: 3

Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.

Step: 4

Sprinkle tuna with salt and black pepper.

Step: 5

Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.

Step: 6

Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.

Per Serving: 252 calories; protein 12.4g; carbohydrates 9.3g; fat 19.3g; cholesterol 19.1mg; sodium 207.3mg.

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