Grilled Tuna Citrus Salad
Photo by Thomas J. Story; written by Amy Machnak
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.
This recipe, and others like it, can be found in the article “Forget the Burgers and Steaks, Grill These Delicious Seafood Recipes Instead.”
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
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
5
Note: Nutritional analysis is per serving.
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
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