Total Time
30 Mins
Yield
Serves 4
Photo: Thomas J. Story; Styling: Karen Shinto

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

You May Like

Ratings & Reviews