Hands On:

40 minutes

Total Time:

60 minutes

Serves:

Ingredients

¼ cup Hy-Vee white distilled vinegar
2 ½ tbsp Hy-Vee honey, divided
1 cup prepackaged shredded carrot
3 radishes, thinly sliced
1 jalapeño, thinly sliced
2 (8-oz.) Fish Market skinless yellowfin ahi tuna steaks, 1 in. thick
2 tsp Hy-Vee canola oil, divided
¼ cup white and/or black sesame seeds
¾ cup Hy-Vee plain whole milk Greek yogurt
1 tbsp white miso paste
1 tbsp refrigerated ginger paste
2 (8-oz.) pkgs. Hy-Vee Kitchen Asian plain wonton chips
½ cup frozen shelled edamame, cooked
¼ cup Hy-Vee wasabi peas
¼ cup sliced green onions

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Preparation

Stir together vinegar and 1 Tbsp. honey in a small bowl. Add carrot, radishes and jalapeño; toss to coat. Let stand for 15 minutes, stirring occasionally. Strain off liquid and refrigerate until ready to serve.

Pat tuna dry with paper towels; rub each steak with 1 tsp. canola oil. Place sesame seeds on a plate; coat tuna with seeds.

Heat remaining 1 tsp. oil in a 12-in. cast iron skillet over medium heat. Add tuna steaks. Cook for 14 to 16 minutes or until tuna reaches 145° and is still pink inside; turning halfway through and reducing heat to medium-low, if necessary. Let rest for 5 minutes. Cut into ½-in. pieces.

Meanwhile, whisk together yogurt, remaining 1½ Tbsp. honey, and miso and ginger pastes in a small bowl; set aside.

To assemble, spread wonton chips on a 16-in.-round serving platter. Drizzle with half of yogurt mixture. Layer tuna, pickled vegetable mixture and edamame on top. Drizzle with remaining yogurt sauce.

Sprinkle with wasabi peas and green onions.

Nutrition Facts

Serves: 10

Amount Per Serving
Calories:		30
% Daily Value*
Total Fat: 1g		1%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 3mg		1%
Sodium: 47mg		2%
Total Carbohydrate: 4g		1%
	Dietary Fiber: 0g	0%
	Sugars: 1g	1%
Protein: 2g		4%