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How To make Grilled Tuna with Citrus Shallot Vinaigrette
1 Lemon, zest and juice
1 Lime, zest and juice
1 tb Rice wine vinegar
2 tb Shallots, sliced into
-rings 1 tb Sugar
1 tb Oil
1/4 ts Crushed red pepper
-oil or non-stick spray 2 Yellowfin tuna steaks, 6-9
-oz each, -and at least 1" thick -Preheat the grill. Using a swiveled-edge vegetable peeler, remove the outside peel of the lemon and lime. Try not to take the white pith along with the peel. Julienne the peel. Bring a cup of water to a boil, and drop the julienne peel in for 30 seconds. Drain into a strainer and rinse with cold water. Squeeze the juice from the lemon and lime and combine with the peel, vinegar, shallots, sugar, oil, and crushed red pepper to create the vinaigrette. Coat the tuna steaks lightly with oil or spray with non-stick spray. Grill for 2-3 minutes per side, basting with a little of the liquid from the vinaigrette. Remove to plates and top with remaining vinaigrette. Serves 2 * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
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This attractive GRILLED TUNA SALAD recipe provides big flavour with little effort. Give it a go and you’ll be savouring every bite.
The idea for this GRILLED TUNA SALAD recipe started a month ago; friends were up for the weekend and served up a lovely, fresh-tasting seared tuna sandwich. The lunch was so memorable, it immediately had me thinking about other applications for a piece of freshly-grilled tuna.
The salad is essentially a cross between our SALADE NIÇOISE and our CHOPPED SALAD. I think it perfect for a warm summer day and I especially like how it delivers big, bold flavours while also garnering great praise for presentation – it looks so attractive on the plate.
Here are a few simple things to keep in mind when you go to recreate this GRILLED TUNA SALAD.
THE TUNA – I’d better note from the outset that I’m simply not a fan of tuna served medium-rare; it reminds me of sushi, and I’ve never been a fan. That said, serve this tuna all fancy, seared-style if you wish, but I think it way more flavourful cooked medium.
I’ve offered two different grilling times for you in the instructions below. I think it fabulous either way as it remains wonderfully juicy and extremely flavourful.
POTATOES AND RADISHES – Adding grilled fingerling potatoes into the tossed vegetables is my nod to the Niçoise, while grilling the French breakfast radishes simply achieves my goal of preparing seasonal vegetables in new ways. Grilling the radishes also adds a nice tang to the salad.
TOMATOES AND BEANS – Vine-ripened tomatoes and blanched green beans add a hit of vibrant colour, and when partnered with the capers, they make each bite noteworthy.
VINAIGRETTE – I purposefully kept the vinaigrette for this salad as simple as possible. Just whisk the ingredients together and enjoy. Don’t forget to save a bit of vinaigrette to spoon over top the salad right before you serve, making for a lovely finishing touch.
SERVICE – Two things to consider when you go to serve: I’m suggesting a collar of baby arugula microgreens as the foundation on your plate for their peppery bite. I also think this salad can be enjoyed as a luncheon main for four, or as a more substantial main for two.
Looking to pair this GRILLED TUNA SALAD with something equally delicious? Try it alongside a cold soup, whether our GAZPACHO or CHILLED CUCUMBER SOUP. These healthy pairings may even leave you with a bit of room for dessert, so think WILD BLUEBERRY PIE!
Grill up a piece of this rich-tasting fish and present it on our colourful, flavour-packed salad. GRILLED TUNA SALAD is guaranteed to please.
For the FULL RECIPE and more great recipes plus ideas about entertaining, please visit:
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