Ingredients

9 ounces yellowfin tuna (ahi)

3 cups arugula leaves

2 tablespoons soybeans

1/4 cup canned water chestnuts, drained

1/2 cup papaya, cubed

1 teaspoon sesame seeds

lime-soy vinaigrette (see Dressings)

Preparation

  1. Grill tuna for 2 to 4 minutes on each side, depending on your preference for doneness.
  2. Slice into portion-size pieces.
  3. Arrange the arugula leaves on a large plate. Sprinkle the soybeans and water chestnuts on top.
  4. Add the papaya and ahi last. Garnish with sesame seeds and drizzle with 3 tablespoons of lime-soy vinaigrette.