Grilled Tuna Citrus Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 30 minutes. Sunset reader Mickey Strang likes to serve this quick salad with classic accompaniments—crusty, buttery sourdough bread and a glass of Sauvignon Blanc or Pinot Gris. Ingredients:
2 tablespoons honey |
2 tablespoons dijon mustard |
4 tuna steaks, about 6 oz. each |
about 1/3 cup olive oil |
2 tablespoons champagne vinegar |
2 tablespoons fresh lime juice |
6 ounces mixed baby greens (3 qts. lightly packed) |
1/2 cup thinly sliced sweet onion, such as walla walla |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 navel oranges, peeled and cut in half-moons |
2 large avocados, pitted, peeled, and sliced |
Directions:
1. Prepare a grill for medium heat (350° to 450°). In a small bowl, combine honey and mustard. Rub tuna with mixture and let marinate at room temperature, 10 minutes.
2. Use an oil-soaked paper towel to wipe grill grates. Cook tuna just until grill marks appear, 1 to 2 minutes on each side, leaving tuna rare inside. Cut each steak across the grain into 1/4-in.-thick slices.
3. In a small bowl, combine 1/3 cup olive oil, the vinegar, and lime juice. In a medium bowl, combine greens, onion, salt, pepper, oranges, avocados, and 2/3 of vinaigrette; toss to coat. Divide salad among 4 plates and arrange tuna slices on top. Serve with remaining vinaigrette on the side.
4. *Look for troll- or pole-caught Pacific albacore tuna; it's more sustainably fished than longline, and the fish have lower mercury levels. U.S. ahi is next best.
5. Note: Nutritional analysis is per serving.
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