What's that smell?

Rachael Ray’s Tuna Steak Salad

I have been trying to incorporate more fish into my diet as of late. This is difficult, however, because my husband and son do not like fish or seafood. I know, crazy right? I’ve been working on them. Making them taste it every time I make it. I digress. I have been on the look out for easy, only for one recipes that incorporate fresh fish. This salad caught my eye because I absolutely love tuna sushi. I, also, love love love wasabi. And this salad did not disappoint. With a smooth Asian flavor mixed with the crunchiness of the greens, this was a satisfying, complete meal. I could have had it for dinner and been set for the night. It was a little salty for my taste, so I have reduce the salt and soy sauce. I noticed there was a ton of dressing left on my plate, so I reduced the amount of rice vinegar and olive oil called for in the original recipe to reduce the amount of dressing. This is a nice meal for the inevitable balmy evenings we will be having soon. Enjoy!

• 1 tuna steak, 6 ounces (the recipe calls for ahi, but yellowfin is fine, too)
• 2 teaspoons five-spice powder
• 1 teaspoon grill seasoning
• Cooking spray or vegetable oil, for brushing the grill pan
• 5 ounces, half a sack, mixed prewashed baby salad greens
• 2 radishes, sliced
• 1/4 cucumber, thinly sliced
• 1/2 teaspoon wasabi paste
• 1/2 tablespoon rice vinegar 
• 1/2 tablespoon soy sauce
• 1 tablespoons -virgin olive oil
• Salt and freshly ground black pepper

Season tuna on both sides with grill seasoning and five spice. Heat pan over med-high, spray with cooking spray when hot. Add tuna. Sear on each side for about 1 1/2 minutes. Remove from heat and set aside to cool. Thinly slice radishes and cucumber. Toss with salad greens. Whisk together wasabi paste, rice vinegar, and soy sauce. Slowly whisk in oil. Whisk in salt and pepper. Drizzle over salad greens and toss. Slice tuna and top salad with it.