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Seared Albacore Loins Salad with San-J Tamari Dressing #sanjtamarilite #MomsMeet #Sponsored

This is a sponsored post written by me on behalf of Moms Meet
I received complimentary product for the purpose of review, 
but all opinions are honest and they are my own. This page may contain affiliate links.

Growing up in a Filipino family, soy sauce was on the table at every family event. But, years ago, when my husband went gluten-free I had to be careful about that condiment. So, when I was offered the opportunity to do a product review and develop a recipe with a gluten-free tamari by San-J, I was excited! And, as an added bonus, this version also had half the sodium. Sweet.


About San-J 
In 1804, San-Jirushi, the founding company of San-J, started a tamari soy sauce and miso company in the Mie Prefecure on the Japanese island of Honshu. Nearly two centuries later, the first tamari brewery was built in Henrico, Virginia as San-J. Eight generations later, a member of the founding family is still continuing the tradition of quality with a range of tamari soy sauces, Asian-inspired cooking sauces, salad dressings, and snack crackers.

Some Facts...
• 50% Less Sodium than regular San-J Tamari
• Certified Gluten-free
• Certified Kosher
• Non-GMO Project-Verified
• Contains no artificial preservatives, flavors or colors
• Made with 100% Soy
• Price, approximately: $4.39 for 10-ounce bottle or $7.49 for 20-ounce bottle

San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce is available to purchase at Whole Foods
Market, Kroger, Food Lion, Sprouts Farmers Market, Albertsons, and other major grocery stores. To find a store near you, visit: here.

Seared Albacore Loins Salad 
with San-J Tamari Dressing 

When I received a delivery of Albacore loins from my local CSF (community-supported fishery) today, I knew that I wanted to use it to highlight the San-J Tamari!


Albacore is a smaller member of the tuna family that has been shown to have low or undetectable mercury levels. They are mostly caught offshore, and unlike most local fishing boats, albacore boats may be at sea for days on end. In those cases, they are flash-frozen to preserve their freshness. Albacore tuna is highly versatile, and when you get sushi-grade tuna, it's perfectly fine to eat it raw.

For this recipe, however, I was inspired to sear the Albacore loins and serve them on top of some hearty baby greens, using a mixture of kale, spinach, arugula and mizuna - a Japanese mustard green.

Ingredients serves 4

  • 12 to 16 ounces sushi-grade Albacore tuna loins
  • 1 T olive oil
  • 1 t toasted sesame oil
  • 6 C mixed baby greens 
Dressing
  • 1/2 C finely chopped organic yellow onion
  • 3 T tamari (I used San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce)
  • 3 T rice vinegar
  • 2 T olive oil
  • 2 T toasted sesame oil
  • 1 t yellow mustard
  • 1 t maple syrup
  • 1/2 t ground ginger
  • Also needed: lidded mason jar
Procedure

Dressing
Place all of the ingredient in a mason jar. Tighten the lid and shake to combine. Set aside.

Seared Albacore
Preheat a skillet. Pour in the olive oil and sesame oil and swirl to coat the bottom of the pan. Wait till the oil begin to bubble.


Pat the albacore dry and sear the tuna on all sides until the surface is nicely browned. Remove the tuna to a cutting board.

Toss the greens with the dressing and move to individual serving plates.  Slice the tuna into 1/4" to 1/2" thick slices.

Top the salad greens with sliced tuna. Drizzle with more dressing, if desired.


I also served steamed sushi rice with raw sliced toro, Albacore tuna belly. For that dish, I served some Sweet & Tangy and Hoisin sauce from San-J for dipping.


You may find San-J Tamari...
on the web
on Twitter

*Disclosure: I received this product for free from the sponsor of the Moms Meet programMay Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.

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