Tip du Jour:
If you can't find Thai basil substitute with regular basil or use other green such as watercress or arugula.

 

Calories                 309	Sodium             126 mg
Protein                     32 g	Cholesterol         57 mg
Total Fat                  11 g	Fiber                    5.4 g
Carbohydrates       22 g

Nutritional data compiled from the United States Department of Agriculture National Nutrient Database. Data is per serving.

This is an Oscar winning salad with its dramatic presence, it's an instant classic. A perfect recipe for a light dinner; its delicious, and light. After eating it you will feel satisfied and full. Aside from being delectable it is also rich in Vitamin A and C, low in calories, and high in protein.
 

SERVES 2

INGREDIENTS

7   oz sushi grade tuna, apprx. 1 inch thick  (200 g)
½  mango, peeled and cut into thin slices (125 g)
3   oz green beans, steamed (85 grams/1 cup)
½  avocado, cut into thin slices (3.3 oz or 95 g)
1   oz Thai basil (28 g)
1   green onion, thinly sliced

1   tbsp ginger, freshly grated
1   tsp honey
1   tsp sesame oil
1   tbsp rice vinegar
     salt and freshly ground black pepper

Season tuna on both sides with a dash of salt and freshly ground pepper. Sauté it on medium heat for 1½ minutes on each side. Let it rest for 4 minutes. Cut it into thin strips and cut those again in half to obtain bite size pieces.

Steam green beans for 3 minutes. Run them under cold water until they are cool to the touch. This step assures that their green vibrant colour is retained.

To a large bowl add, mango, tuna, green beans, avocado, green onion and Thai basil.

Combine in a small jar ginger, honey, sesame oil, and rice vinegar. Shake well to incorporate all the ingredients.

Add dressing to the bowl, and very gently toss everything together. I use my hands to toss this salad because avocado and tuna are fairly fragile and this way I have more control. Divide into 2 plates and enjoy.