Ingredients
1 lb. tuna steaks
2 tsp. olive oil
Coarse salt & fresh ground black pepper, as desired
6 c. fresh baby spinach
1 c. grape tomatoes
3/4 c. frozen shelled edamame, thawed
1/2 c. frozen corn, thawed
Citrus Vinaigrette Ingredients
2 Tbs. olive oil
1 Tbs. fresh basil, minced
1 Tbs. white wine vinegar
1 Tbs. honey
1 Tbs. fresh squeezed lime juice
1 Tbs. fresh squeezed lemon juice
1 Tbs. orange juice
Coarse salt & fresh ground pepper, as desired
Directions
Lightly coat the grill rack with olive oil. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes. Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat. Divide salad among four plates; slice tuna and arrange over salads. Serve immediately. (Serves: 4)
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