Citrus-flavoured tuna steak on a sunny salad
| Preparation: | 15 min |
| Marinating/Waiting: | 45 min |
| Cooking: | 8 min |
| Total: | 1 h 8 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- Salad dressing:
- 1 Tbsp. (15 mL) Dijon mustard*
- 3/4 cup (180 mL) canola oil*
- 1/3 cup (80 mL) orange juice*
- 3 Tbsp. (45 mL) lemon juice*
- 3 Tbsp. (45 mL) fresh basil, chopped
- Salt and freshly ground pepper to taste
- 4 tuna steaks approximately 1/3 lb. (150 g) each
- 2 endives, leaves separated
- 6 radicchio leaves, shredded
- 1 head of Boston lettuce, shredded
- 1 1/2 cup (375 ml) chicory, finely chopped
- 2 cups (500 ml) young spinach
- 1 10 oz. (284 mL) tin of mandarins*
- 1/3 cup (80 mL) pine nuts, roasted
Preparation
Whisk together the mustard and oil, adding remaining salad dressing ingredients. Use 1/4 cup (60 mL) of the salad dressing to coat the tuna steaks. Place in the refrigerator and marinate approximately 45 minutes. Keep remaining salad dressing for later.
Preheat the barbecue on high (or heat on high in a frying pan with bottom ridges).
Drain the steaks. Discard the marinade and cook the steaks for approximately 2 to 3 minutes on each side. Set aside and keep warm.
Prepare the plates, distributing the salad greens, mandarins and nuts equally. Toss with the remaining salad dressing and top with the fish. Serve immediately.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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