Citrus-flavoured tuna steak on a sunny salad

Citrus-flavoured tuna steak on a sunny salad
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 1:08 Total Time

Ingredients

Add all
  • salad dressing:

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 3/4 cup
    (190 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 x 1/3 lb
    (4 x 150 g)

    tuna steaks

  • 2

    endives, leaves separated

  • 6

    radicchio leaves, shredded

  • 1

    boston lettuce, shredded

  • 1 1/2 cup
    (375 mL)

    chicory, finely chopped

  • 2 cups
    (500 mL)

    young Spinach

  • 10 oz
    (284 mL)

    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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007