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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.
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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

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  • Lactose-free
4
servings
0:15
Preparation
0:08
COOKING
1:08
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
  • 4 x 1/3 lb
    (4 x 150 g)
    tuna steaks
  • 2
    endives, leaves separated
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    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg TREVISO RADICCHIO PRODUCT OF U.S.A. 3.99/lb, 8.80/kg


    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 6
    radicchio leaves, shredded
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    ATTITUDE SALADS

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    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 1
    boston lettuce, shredded
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    ATTITUDE SALADS

    ATTITUDE SALADS

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  • 1 1/2 cup
    (375 mL)
    chicory, finely chopped
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    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 2 cups
    (500 mL)
    young Spinach
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  • 10 oz
    (284 mL)
    mandarins
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  • 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

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Lactose-free recipes

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