Warm Tuna and Bok Choy Salad
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 7 min |
| Total: | 17 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 4 baby bok choy
- 1 9-oz. (250 g) Germon tuna steak, 1 in. (2.5cm) thick
- 1 orange
- Dressing
- 2 Tbsp. (30 mL) sugar*
- 2 Tbsp. (30 mL) Irresistibles balsamic vinegar*
- 2 Tbsp. (30 mL) Irresistibles light soya sauce*
- 2 Tbsp. (30 mL) Irresistibles organic sunflower oil*
- 2 Tbsp. (30 mL) sesame seeds
- Cherry tomatoes and red onion to taste
Preparation
Blanch bok choy in boiling salted water for 5 minutes.
Rinse immediately under cold running water and pat dry.
Brush tuna steak with oil.
In a skillet, sear tuna on high 1 minute per side. Set aside.
Peel orange and cut into supremes (orange segments with membranes removed).
Dressing
In a bowl, whisk sugar, balsamic vinegar and soya sauce together.
Whisk in sunflower oil and sesame seeds.
Place bok choy on a serving platter.
Cut tuna steak into thin slices and lay these over the bok choy.
Add orange supremes and drizzle with dressing.
Garnish with cherry tomatoes and sliced red onion.
Suggestion
Tuna is tastiest when it’s still red in the centre.It’s easier to control doneness when using frozen tuna.
If tuna is frozen, sear 2 minutes per side.
* 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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