SEARED TUNA SALAD

1 lb tuna
1 tbsp fresh lemon juice to rub on tuna
3 cups mung bean sprouts (or 10 oz)
1 cup cucumber, peeled, seeds scooped out and sliced 1/4 inch thick
2 cups snow peas, ends removed and cut in half
6 cherry tomatoes quartered
1/2 cup chopped scallion
2 tbsp chopped cilantro
1 tsp toasted sesame seeds
DRESSING:
3 tbsp soy sauce
2 tbsp fresh lemon juice
2 tsp honey
1 tbsp extra virgin olive oil
salt and white pepper to taste
pinch red pepper flakes

Rinse and dry mung bean sprouts. This can be done easily in a salad spinner. Lay out pile of sprouts on cutting board and chop just a couple times so they aren’t as long as usual. Place in a bowl and add rest of salad ingredients.

Whisk together dressing ingredients.

Preheat stainless steel 10-12 inch skillet over medium high heat for 2 minutes.

Rub tuna with lemon juice and season with a little salt and pepper. Place on hot pan and cook for 1 1/2 minutes. Turn and cook another 1 1/2 minutes.

Cut tuna into 1-inch pieces and toss with rest of salad ingredients and dressing. Sprinkle with sesame seeds and serve.

Serves 4