Fresh Tuna Salad with Simple Lemon Dijon

Ingredients:

• 2 tbsp. fresh lemon juice
• 1 tbsp. minced red onion
• 1 tsp. Dijon mustard
• 1/4 cup + 2 tsp. canola oil, divided
• 1 lb. fresh tuna, about 1 inch thick
• 1 (8 oz.) head Bibb or Boston lettuce, torn into bite-sized pieces (4-5 pieces)
• 1/2 cup frozen pieces, thawed
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Whisk together lemon juice, red onion, and mustard in a mixing bowl. Slowly whish in 1/4 cup of the oil. Season to taste with salt and pepper.
2. Season tuna with salt and pepper. Heat remaining oil in a large skillet over medium-high heat. Cook tuna 1 1/2 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board.
3.  Divide lettuce among serving plates and sprinkle with peas. Slice tuna and divide among salads; drizzle with dressing and serve.

WW POINTS VALUE: 7 pts.

 

Note: This  recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great meal for lunch or dinner and it's better than the salads you get at the supermarket and at the local commissary. Proteins in salads can add a lot of flavor and can quickly fill you up. You can use any kind of tuna-albacore, ahi, or sashimi, and this salad will be absolutely delicious. The tuna is like eating a piece of steak from the ocean it's that good. The dressing is homemade so there's no questionable ingredients. If you make this salad the night before and eat it the next day, the salad will still be good because all the flavors have blended.