Recipe: Miso-Glazed Tuna with Herb Salad

3 to 4 servings

Tuna and glaze:

- ½-inch piece fresh gingerroot
- 1 small clove garlic, chopped coarsely
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 4 tablespoons white miso paste
- 1½ teaspoons sesame seeds
- 2 tablespoons rice vinegar
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- 2 tablespoons water, divided
- 2 teaspoons olive oil
- 1 yellowfin tuna steak, about 1 pound

Salad:

- 1 package (4 ounces) fresh mixed herb salad (about 8 cups)
- 3 green onions
- ¼ cup mint leaves, slivered
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1/8 teaspoon kosher salt
- Freshly ground pepper to taste

1. To prepare tuna and glaze: Peel ginger and cut into slivers. In a food processor, combine ginger, garlic and lemon zest; process until finely minced. Scrape down the sides of the bowl. Add lemon juice, miso, sesame seeds, vinegar, sugar, soy sauce and 1 tablespoon water. Pulse several times until almost smooth. Transfer to a bowl. (Refrigerate if not using right away.)

2. To prepare salad: Sort herb salad, discarding wilted leaves or heavy stems. Put into a salad bowl with mint leaves. Trim tips of green onion tops, then slice remaining greens thinly. Reserve a few for garnish. (Save white parts for another use.) Cover salad with a paper towel and refrigerate up to 1 hour. Combine lemon juice, olive oil, salt and pepper in a small jar. Cover and shake well to combine. Refrigerate.

3. To finish tuna: Preheat oven to 450 degrees. Heat a heavy skillet over medium-high heat. Add 2 teaspoons olive oil and heat. Put tuna into pan and sear 3 minutes. Turn and spread about half of the miso glaze over the top. Put pan in oven and cook 7 minutes or until just cooked through. (If you prefer rare tuna, cook 4 to 5 minutes.) Remove pan from oven. Transfer tuna to a cutting surface and slice thinly. Whisk a tablespoon water into miso glaze and drizzle over tuna.

4. Toss salad with lemon dressing and divide among plates. Top with tuna slices and sprinkle with reserved onion greens. Serve immediately.

Data per 1 of 4 servings:
Calories 255
Protein 29.27g
Fat 11.54g
Carbohydrates 7.22g
Sodium 1021mg
Saturated fat 1.57g
Monounsaturated fat 7.03g
Polyunsaturated fat 1.47g
Cholesterol 51.03mg

Adapted from "Dishing with Style" by Rori Trovato.