As a sushi enthusiast, I generally like my tuna raw. However, sometimes a nice lightly seared tuna steak really hits the spot. On a warm summer night a flavorful marinated piece of tuna, resting on top of a bed of mixed greens with fruit, can do you no wrong. This particular recipe contains a vinaigrette with a long list of ingredients, however you can easily substitute it with a tasty store-bought one instead. To get things started, just
Sun Dried Cherry Vinaigrette
1/2 cup sun dried cherry sauce
1/4 cup raspberry wine vinegar
2 tbsp brown sugar
1 tbsp freshly squeezed lime juice
2 tsp wasabi paste*
2 tbsp onion - diced
2 cloves fresh garlic - minced
2 tsp fresh ginger - minced
freshly ground pepper and salt to taste
3/4 cup basil flavored walnut oil
*If you can't find wasabi use 1/4 tsp dry mustard powder.
- To prepare the dressing place the Kitchen Connaisseur Sun Dried Cherry Sauce, Kitchen Connaisseur Raspberry Wine Vinegar, Brown sugar, Freshly squeezed lime juice, Wasabi*, Onion, Fresh ginger and Fresh garlic in a blender and mix on moderate speed for 1 minute.
- Add the walnut oil in a slow steady stream. The vinaigrette should thicken nicely.
- Cover and refrigerate.
6 cups mixed greens - washed
2 nectarines - cut in wedges
3/4 cup blueberries - washed
- Place the wild greens and fruit in a bowl. Toss together.
6 tuna steaks or fillets (5-6 oz each)
1/3 cup roasted garlic olive oil
2 tsp soy sauce
2 cloves garlic - minced
1 tsp ginger - minced
- Quickly wash the tuna under cold running water. Pat it dry with a paper towel.
- Mix the olive oil, soy sauce, garlic and ginger together.
- Marinate the tuna in the mixture for no longer than 10-15 minutes on each side.
- On a hot grill or in an oiled and heated saute pan, cook the fillets for 1 to 2 minutes on each side.
Putting it All Together
- To prepare the dish, toss the vinaigrette with the wild greens.
- Portion the salad on dinner plates and top with the grilled Tuna.
- Garnish with lemon, lime and additional wasabi.
- Serve immediately.