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Grilled Tuna Citrus Salad

Photo: Thomas J. Story; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
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.


  • 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

Nutrition 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

How to Make It

  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.