Saturday, October 29, 2011

Spicy Tuna Dinner Salad with Balsamic Dressing

Makes 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes

For the dressing
4 medium cloves garlic, peeled
Juice of 1 medium lemon (about 2 tablespoons)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup Balsamic vinegar
2 tablespoons fresh cilantro leaves
¾ cup olive oil
Salt and freshly ground pepper

For the tuna
Juice of 2 medium lemons (about ¼ cup)
2 tablespoons orange marmalade
1 tablespoon Chili powder
1 (1-pound) tuna steak
1 tablespoon olive oil
1 pint ripe cherry tomatoes or mixed baby tomatoes
1 small red onion, peeled and thinly sliced (about 1/2 cup)

For the salad
1 large head romaine lettuce, washed, dried and torn (about 8 cups)
1 (15.5-ounce) small white navy beans, drained

Place the garlic, 2 tablespoons lemon juice, Worcestershire sauce, mustard, Balsamic vinegar and cilantro into a blender. Pulse to emulsify. With the machine running, slowly add ¾ cup olive oil. Season with salt and pepper.

Mix together the lemon juice and marmalade. Brush this mixture over the tuna. Sprinkle with Chili powder. Marinate the tuna for 15 minutes. Cut the tuna into 2-inch chunks. Heat the olive oil in a skillet over medium high heat. Sear the tuna until golden, about 2 to3 minutes. Turn and add the tomatoes and onion. Cook until the tuna is seared on both sides, but still rare in the center, and the tomatoes have begun to turn brown and the onion begins to soften. Remove from the heat.

To serve, arrange the lettuce onto 4 dinner plates. Sprinkle the beans over top. Place the tuna and tomatoes onto the salad. Drizzle the dressing over all.

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