Seared tuna with Sichuan pepper and soy-mustard sauceTotal time: 15 minutes
Note: Adapted from "Asian Flavors of Jean-Georges" by Jean-Georges Vongerichten.
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced shallots
2 tablespoons fresh lime juice, divided
1/4 cup plus 1 tablespoon grape seed, corn or other neutral oil, plus more as needed, divided
2 cups mesclun or other mix of greens
1/4 cup alfalfa sprouts
Freshly ground black pepper
1 tablespoon Sichuan peppercorns, husks only, cracked
4 (3-ounce) pieces sushi-grade tuna, each about 1 inch thick
A small handful of cooked soybeans or cooked frozen edamame (optional)
1. In a small bowl, whisk together the mustard, soy sauce, ginger, shallots and 1 tablespoon of the lime juice. Continue whisking and slowly drizzle in one-fourth cup of the oil. (This makes one-half cup dressing.) Set aside.
2. In a medium bowl, toss the mesclun and sprouts with the remaining 1 tablespoon lime juice and 1 tablespoon oil. Add freshly ground black pepper to taste.
3. Lightly dredge the tuna in the cracked Sichuan pepper and a little salt on all sides of the tuna. Heat a pan over high heat until hot and lightly coat it with oil. Sear the tuna on each side for 30 seconds.
4. Slice the tuna into half-inch slices with a serrated knife and arrange on a plate. Garnish with the salad, soy-mustard sauce and the soybeans, if you like.
Each serving: 270 calories; 22 grams protein; 5 grams carbohydrates; 1 gram fiber; 19 grams fat; 2 grams saturated fat; 38 mg. cholesterol; 733 mg. sodium.