Grilled Tuna Citrus Salad

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. 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. 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. 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.