Photo: Thomas J. Story; Styling: Karen Shinto
YieldsServes 4
AuthorMickey Strang, McKinleyville, CA,
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.

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

Directions

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.

Grilled Tuna Citrus Salad