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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 6 |
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Directions: 1 Combine the soy, lime juice, sugar, wasabi, ginger, canola oil and the scallions in a large bowl and whisk. Taste for seasoning. Set aside.
2 Cut the grilled tuna into large chunks and toss with the vinaigrette. Set aside. (This recipe can be made ahead and refrigerated overnight.)
3 Combine the red onion and watercress in a large bowl and toss well. Place the onion-watercress mixture in 4 large plastic containers and spoon the tuna on top. Cover and bring to work.
3 tablespoons low-sodium soy sauce
1/4 cup lime juice
2 teaspoons sugar
2 teaspoons wasabi powder, mixed with 2 tablespoons water
2 teaspoons minced ginger
2 tablespoons canola oil
2 scallions, finely chopped
4 grilled tuna steaks, 2 inches thick, about 4 ounces each
1 medium red onion, halved, sliced very thinly
2 bunches watercress, tough stems removed
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