Ingredients
- light or reduced sodium soy sauce
- 2 tbsp
- 2 tbsp
- Splenda® Brown Sugar Blend
- 1 1/2 tbsp
- 1 1/2 tbsp
- Asian Hot Sauce (Siracha, optional)
- 1 tsp
- 1 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- nonstick cooking spray
- 1
- 1
- fresh albacore tuna
- 1 lbs
- 454 g
- asparagus (trimmed)
- 1 lbs
- 454 g
- sesame seeds
- 1 tsp
- 1 tsp
- mixed baby lettuces or mesclun mix (washed and dried (or spun in a salad spinner))
- 6 cup
- 6 cup
- large red bell pepper (julienned)
- 1
- 1
- medium cucumber (seeded and julienned)
- 1
- 1
- rice wine vinegar
- 1/4 cup
- 1/4 cup
- Splenda® Brown Sugar Blend
- 1 tbsp
- 1 tbsp
- toasted sesame oil
- 1 tbsp
- 1 tbsp
- black pepper
- 1/8 tsp
- 1/8 tsp
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Directions
-
Preheat an indoor or outdoor grill.
-
In a small bowl, whisk together the soy sauce, Splenda Brown Sugar, hot sauce (optional) and black pepper. Set aside.
-
Spray the indoor grill with cooking spray. Or, if using an outdoor grill ensure the grates are cleaned and lightly oiled.
-
Brush tuna and asparagus with the soy sauce marinade. Place onto grill. Grill the tuna for 3 minutes on each side. Grill asparagus, turning often, until beginning to soften (about 6-8 minutes). Remove tuna and asparagus from grill, sprinkle with sesame seeds and set aside to cool. Tuna should be slightly pink in the center but not raw.
-
Toss the lettuce, red bell pepper and cucumber in a salad bowl.
-
In a small bowl whisk dressing ingredients. Pour over salad and toss gently to coat. Divide the salad equally among four plates.
-
Once tuna and asparagus are cool to room temperature or slightly warmer, slice the tuna and divide equally among the four salads (just under 4 ounces of tuna per salad). Lay it gently on top of the salad.
-
Cut the asparagus spears in half and lay them around the edge of the salad.