The weather is finally starting to warm up around here {I know you are glad because I will finally stop complaining} and that means it is salad season.  I’m not quite ready to dive into light, lettuce based salads but I have been eating more cool dishes like this brown rice salad with seared tuna.

This salad is full of delicious, fresh vegetables that still have their crunch thanks to minimal prep and cooking.  Of course, the star of the show is the seared tuna that is just lightly seasoned with salt and pepper.  Yum!  Make this for lunch or even as a light dinner and you won’t be disappointed!

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Brown Rice Salad with Seared Tuna

Servings: 6

Ingredients

• 2 cups brown rice cooked
• 1 Tbsp sesame oil
• 2 cloves garlic minced
• 1/4 cup orange juice {I use Trop 50 for less calories}
• 1/4 cup lemon juice
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1 tsp Sriracha
• 1 tsp grated fresh ginger
• 2 carrots finely chopped
• 1 red bell pepper finely chopped
• 1 cup edamame
• 1/4 cup cilantro chopped
• 2 tuna steaks
• Salt
• Pepper

Instructions

1. Blanch edamame in hot water for 2 minutes. Rinse under cold water. Set aside.
2. Heat sesame oil over medium heat. Season tuna with salt and pepper. Sear on all sides and then continue cooking until you reach your desired doneness. Let cool and, then chop into small pieces.
3. In a small bowl, combine garlic, orange juice, lemon juice, soy sauce, sugar, Sriracha and ginger. Whisk to combine.
4. In a large bowl, combine cooled rice, edamame and remaining vegetables. Stir in dressing. Top with tuna and cilantro.

To make this salad even more versatile, you could easily take the tuna off and serve it as a fresh side dish as well.  Just be sure to crack some fresh black pepper on the top if you do!

What are you eating more of now that the weather is getting nicer? Are you a big fan of fresh tuna in dishes?

This post is shared at the list of fabulous parties found here.