Grilled Tuna Citrus Salad
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Ingredients
2 tablespoons honey
2 tablespoons dijon mustard
4 tuna steaks, about 6 ounces each*
About 1/3 cup olive oil
2 tablespoons champagne vinegar
2 tablespoons fresh lime juice
6 oz mixed baby greens (3 pcs lightly packed)
½ cup thinly sliced sweet onion, such as Walla Walla
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 oranges, peeled and cut into halves
2 large seedless avocados, peeled and sliced
To make
Cooking time: 30 minutes. Sunset reader Mickey Strang likes to serve this quick salad with a classic side dish of crunchy, buttery sourdough bread and a glass of Sauvignon Blanc or Pinot Gris.
Preheat the grill over medium heat (350 ° to 450 °). In a small bowl, combine the honey and mustard. Rub the tuna with the mixture and leave to marinate at room temperature for 10 minutes.Clean the grill grates with a paper towel soaked in oil. Cook the tuna until the grill marks appear, 1-2 minutes on each side, so that the tuna is cooked inside. Slice each steak across the fibers in 1/4-inch thick slices.In a small bowl, combine 1/3 cup olive oil, vinegar, and lime juice. In a medium bowl, combine the herbs, onion, salt, pepper, oranges, avocado, and 2/3 of the vinaigrette; toss to coat. Divide the salad into 4 plates and place the tuna slices on top. Serve with the remaining vinaigrette on the side.* Look for Pacific albacore tuna caught on troll or pole; its catch is more eco-friendly than longline tuna, and the fish contains less mercury. ahi in the USA is next in quality.Note: A nutritional analysis is provided for each serving.
Preheat the grill over medium heat (350 ° to 450 °). In a small bowl, combine the honey and mustard. Rub the tuna with the mixture and leave to marinate at room temperature for 10 minutes.Clean the grill grates with a paper towel soaked in oil. Cook the tuna until the grill marks appear, 1-2 minutes on each side, so that the tuna is cooked inside. Slice each steak across the fibers in 1/4-inch thick slices.In a small bowl, combine 1/3 cup olive oil, vinegar, and lime juice. In a medium bowl, combine the herbs, onion, salt, pepper, oranges, avocado, and 2/3 of the vinaigrette; toss to coat. Divide the salad into 4 plates and place the tuna slices on top. Serve with the remaining vinaigrette on the side.* Look for Pacific albacore tuna caught on troll or pole; its catch is more eco-friendly than longline tuna, and the fish contains less mercury. ahi in the USA is next in quality.Note: A nutritional analysis is provided for each serving.
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Author:Admin
Published: 11/20/2023 9:44 PM
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