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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
  • 1/3 cup
    (80 mL)
    orange juice
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  • 3 Tbsp.
    (45 mL)
    lemon juice
  • 3 Tbsp.
    (45 mL)
    fresh basil, chopped

  • Salt and freshly ground pepper to taste
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 4 x 1/3 lb
    (4 x 150 g)
    tuna steaks
  • 2
    endives, leaves separated
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  • 6
    radicchio leaves, shredded
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  • 1
    boston lettuce, shredded
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  • 1 1/2 cup
    (375 mL)
    chicory, finely chopped
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  • 2 cups
    (500 mL)
    young Spinach
  • 10 oz
    (284 mL)
    mandarins
  • 1/3 cup
    (80 mL)
    pine nuts, roasted
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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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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