2 Serves
52 Mins
Thoroughly wash the Belgian endive and mixed greens, then use a salad spinner to dry them completely to ensure the dressing adheres well.
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Vitamin K
132 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
137 µg / 400 µgCalcium
169 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
629 mg / 1,250 mgPotassium
1268 mg / 4,700 mgSodium
1154 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
95 µg / 55 µgFiber
19 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Using a sharp chef's knife, slice the Belgian endive and prepare the mixed greens, placing them into a large mixing bowl.
Pat the sashimi-grade tuna dry with paper towels and season lightly with salt and pepper.
Heat a non-stick skillet over high heat with a small amount of oil. Once the pan is smoking hot, sear the sashimi-grade tuna for approximately 60 to 90 seconds per side until a crust forms while keeping the center rare.
Remove the tuna from the heat, let it rest for two minutes, then slice it into thin strips using a sharp knife.
Arrange the greens and endive on serving plates, top with the sliced tuna, and drizzle with your preferred salad dressing.
59
g7
g30
g
