Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Mickey Strang, McKinleyville, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story; Styling: Karen Shinto

Recipe Summary

total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

695 calories; calories from fat 58%; protein 44g; fat 45g; saturated fat 7.6g; carbohydrates 30g; fiber 5g; sodium 339mg; cholesterol 65mg.
Advertisement
Advertisement