Ginger-Garlic Tuna
On Cucumber Salad
With Edamame

This recipe looks complicated, but it's actually very simple to make...and very tasty!

* 1 ¾ - 2 lbs Ahi tuna, cut into slices

* 1 3-inch piece ginger root, peeled and grated

* 4 garlic cloves, finely chopped

* 3-4 Tbsp Tamari

* 2 t black pepper

* 2 scallions, finely chopped

* 2 T finely chopped cilantro

* Vegetable oil for drizzling, plus some for the salad

* 1 romaine lettuce heart, chopped

* 2 cups fresh bean sprouts

* ½ cucumber, chopped

* Juice and zest of 1 lime

* Salt to taste

* 1 lb edamame

Heat a grill pan or large skillet over high heat.

Place raw fish in a bowl and mix with the ginger, garlic, tamari, pepper, scallions, and cilantro. Drizzle pan with oil and place tuna into the screaming hot pan. Cook for 2 minutes so it’s still a little rare. Hold the fish on a plate under foil.

In a medium bowl combine the lettuce, sprouts, and cucumber. Dress the salad with the lime zest and juice, salt, and veggie oil to your taste.

Place the edamame in a microwave bowl and cover with plastic wrap. Pop a small hole in the top of the wrap and microwave on hi for 5 minutes. When the time is up, sprinkle the edamame with 2 t salt and toss.

Pile the salad equally onto the plates. Top the salad with the tuna. Pile the edamame alongside.

Makes 4 servings

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