Makes 4 serving.
4 (6 oz.) raw fresh tuna steaks
4 oz. of soybeans
1 cup of water chestnuts, chopped
2 cups of fresh papaya
3 oz. sesame seeds
8 cups of raw arugula leaves
*8 Tbsp. lime soy Vinaigrette
Grill Tuna for two to four minutes each side, then slice. Arrange arugula on plate. Sprinkle soybeans and water chestnuts on top. Add papaya and tuna last. Garnish with sesame seeds and drizzle with lime soy viniagrette.
*Combine 1/2 cup rice vinegar, 1/2 cup low-sodium soy sauce, 1/2 cup fresh lime juice, 4tsp. dark sesame oil, 2 tsp. lemon zest, 2 tsp. fresh ginger, 4 cloves minced garlic.
What's for dinner in your neck of the woods?
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