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Citrus-flavoured tuna steak on a sunny salad https://www.metro.ca/userfiles/image/recipes/steak-thon-agrumes-salade-3916.jpg PT15M PT08M PT1H08M
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.
4
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
Citrus-flavoured tuna steak on a sunny salad

Citrus-flavoured tuna steak on a sunny salad

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:15
Preparation
0:08
COOKING
1:08
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 3/4 cup
    (190 mL)
    canola oil
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  • 1/3 cup
    (80 mL)
    orange juice
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    Philadelphia Cream Cheese 227 - 250 g or Irresistibles Refrigerated Juice 1.65 - 1.75 L

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    PHILADELPHIA CREAM CHEESE 227 - 250 g or IRRESISTIBLES REFRIGERATED JUICE 1.65 - 1.75 L

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    SELECTED VARIETIES

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    PHILADELPHIA CREAM CHEESE 227 - 250 g or IRRESISTIBLES REFRIGERATED JUICE 1.65 - 1.75 L

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    1.65 - 1.75 L SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    lemon juice
  • 3 Tbsp.
    (45 mL)
    fresh basil, chopped

  • Salt and freshly ground pepper to taste
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    IMPORTÉS 6,59/kg

    GREEN SWEET PEPPERS

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    PRODUCT OF U.S.A. 4.39/kg

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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF MEXICO

    GREEN SWEET PEPPERS

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  • 4 x 1/3 lb
    (4 x 150 g)
    tuna steaks
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  • 2
    endives, leaves separated
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    DOLE SALADS

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    Dole Salads

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

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    PRODUCT OF GUATEMALA, NO. 1 GRADE|3 PK PRODUCT OF U.S.A.

    DOLE SALADS

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    $2.69 ea.

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

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    $2.69 ea.

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 6
    radicchio leaves, shredded
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    DOLE SALADS

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    Dole Salads

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

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    DOLE SALADS

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 1
    boston lettuce, shredded
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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

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    Jumbo Cantaloupes

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    DOLE SALADS

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

    DOLE SALADS

    $2.69 ea.

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

    DOLE SALADS

    $2.69 ea.

    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 1 1/2 cup
    (375 mL)
    chicory, finely chopped
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    PRODUCT OF GUATEMALA, NO. 1 GRADE|3 PK PRODUCT OF U.S.A.

    DOLE SALADS

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    DOLE SALADS

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    DOLE SALADS

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  • 2 cups
    (500 mL)
    young Spinach
  • 10 oz
    (284 mL)
    mandarins
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  • 1/3 cup
    (80 mL)
    pine nuts, roasted
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    MÉLANGE DE NOIX BIOLOGIQUES PRANA | PRANA NUT MIX

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Imprimer ma sélection

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

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