Grilled Tuna Citrus Salad

Grilled Tuna Citrus Salad Recipe
Photo: Thomas J. Story; Styling: Karen Shinto
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.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 695
Caloriesfromfat 58 %
Protein 44 g
Fat 45 g
Satfat 7.6 g
Carbohydrate 30 g
Fiber 5 g
Sodium 339 mg
Cholesterol 65 mg

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

Preparation

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.

*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.

Note: Nutritional analysis is per serving.

Note:

Mickey Strang, McKinleyville, CA,

May 2009
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