Seared Ahi Salad

Seared Ahi Salad
Serves 4

Ingredients:

1 to 1.25 pounds of sushi-grade ahi tuna
1 tsp. olive, avocado, or safflower oil
Sea salt and ground black pepper
Container spring greens or baby romaine
2 cups cherry tomatoes, halved
1 English cucumber, chopped
1 avocado, sliced (each person gets 1/4 avocado)
Chopped cilantro
Lime wedges
Kraft Light Asian dressing (1 tbsp. per person)

Directions:

Prep all veggies and place in bowls for your family/friends/pet rocks to use as a salad bar selection.  

Rinse and pat the tuna steaks dry, then sprinkle with salt and pepper.  Heat grill pan or skillet on medium and add the teaspoon of oil when pan is hot.  Pan must be hot enough to cause the fish to sizzle. 

Cook for about 2 minutes on each side, then allow to rest on a cutting board for another 2 minutes.  Slice thinly.  Allow family/friends/pet rocks to build salads, then add 3-4 oz. of sliced ahi to the tops of salads.  Dress with lime juice and 1 tbsp. dressing.  

I serve French bread rolls with this for my carb-loving family, but if you're watching your waistline, just add more veggies.  And the great thing about this meal is that it's a salad - add whatever you like!

Thursday dinner - done!

Weight Watchers Points (w/o dinner roll): 6 points

Note: All WW Points are based on the recipe calculator on the WW site.  Eating more proteins, carbs, and fats will increase your point level.