In the spirit of trying to lose that last 20 lbs. or so of stubborn belly fat from the holidays, let’s make something healthy today!  Sort of!  In a faux-healthy, Japanese way, at least…

Today we will be making a lovely seared teriyaki tuna steak and serving it over a salad that is dressed with a sesame-ginger vinaigrette.  And to keep it super classy, we’re even adding pineapples!  Yeah!

So here is what you need:

For the tuna steaks:

  • 2-4 tuna steaks (You can cut them in half if the steaks are huge.)
  • 1 small can pineapple rings, drained
  • 1/4 cup soy sauce
  • 1 Tbs mirin
  • 1 tsp superfine sugar
  • OPTIONAL:  1-2 Tbs sake

For the salad:

  • Bag-O-Salad, and/or salad mixture of your choice
  • 4 Tbs. canola oil
  • 2 tsp grated fresh ginger, or 1 tsp dried ground ginger (ginger keeps in the freezer really, REALLY well…)
  • 1 tsp toasted sesame seeds
  • 1/2 tsp dark sesame oil
  • 2 Tbs. honey
  • 2 Tbs. soy sauce
  • 2 Tbs. rice wine vinegar

Directions – tuna:

  1. Mix together the soy sauce, mirin, sugar, and sake.
  2. Marinate the tuna steaks for at least an hour.
  3. Remove the tuna from the marinade, and reserve the marinade.
  4. In an oiled skillet over medium-high heat, sear the tuna, about 2 minutes on each side.
  5. Remove the tuna when done, and add pineapple rings to the pan.
  6. Pour in the rest of the marinade, and reduce.
  7. Turn over pineapples to caramelize each side.  Yum!

Directions – salad:

  1. Mix together the salad dressing ingredients listed above.  Whisk or shake well to emulsify.
  2. Pour dressing over salad mixture and toss.
  3. Divide into individual servings.
  4. Top with tuna and pineapple rings.
  5. Drizzle with leftover marinade from pan.
  6. Enjoy!