YOUR SOLIN GENERATED RECIPE
Grilled Tuna Salad with Mixed Greens and Citrus Vinaigrette
Sautéed tuna steak served over a bed of crisp mixed greens and juicy orange segments, finished with a bright citrus vinaigrette.
INGREDIENTS
4.5 ounces Yellowfin Tuna
2 cups Mixed Salad Greens
0.5 medium Orange, segmented
0.5 tablespoon Sliced Almonds
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
PREPARATION
Pat the tuna steak dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat a non-stick skillet or grill pan over medium-high heat and lightly coat with a small amount of oil spray.
Sear the tuna for approximately 2 minutes per side for a medium-rare center, then remove from heat to rest.
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until the dressing is well emulsified.
Place the mixed greens in a large bowl and toss with half of the citrus vinaigrette.
Add the orange segments and sliced almonds to the greens and toss gently to combine.
Slice the rested tuna into thin strips against the grain.
Arrange the salad on a plate, top with the tuna slices, and drizzle with the remaining vinaigrette.