Seared Tuna with Colorful Wasabi Lime Asian Salad over Brown Rice Crisps

Seared tuna recipe for people with pulmonary arterial hypertension.

Seared Tuna with Colorful Wasabi Lime Asian Salad over Brown Rice Crisps

Ingredients

TUNA

1– 8 oz ahi tuna steak
1 tsp peanut oil

WASABI LIME ASIAN SALAD

1 cup shredded carrots
1 cup shredded red cabbage
1 tsp garlic powder
1 tsp wasabi
1 fresh squeezed lime
3⁄4 cup fat free Greek yogurt (15 mg of sodium or less per serving)

BROWN RICE CRISPS

2 brown rice* or whole wheat tortillas with 35 mg
of sodium or less per serving (see instructions below)
1⁄2 tsp olive oil
2 tbsp crushed unsalted cashews
*Can be found in specialty health food stores, such as Trader Joe’s and Whole Foods

Directions

PREP 15 MIN | COOK 10–15 MIN | 2 SERVINGS

Preheat oven to 475° F. Heat peanut oil in pan over high heat. Carefully add tuna steak (some oil may splatter). Cook tuna for 3 minutes per side; remove and set on cutting board. Let cool and slice.

To make brown rice crisps, brush brown rice tortillas with olive oil and place in oven. Brown on both sides (about 2–3 minutes per side, being careful not to burn). Remove from oven to cool. Break each into 4 pieces.

In a small bowl, mix Greek yogurt, wasabi, and garlic powder. Toss carrots, cabbage and cashews in to mixture.

To serve, arrange rice crisps and 1 cup of salad on plate, and then top with sliced tuna.

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