Seared Tuna

By bweber

Ingredients

• 3 tablespoons oil for cooking
• 2 (6) ounce tuna steaks
• 1 tablespoons Creole seasoning
• 5 ounces mixed salad greens
• Vinaigrette
• 1 cup fresh cilantro
• 1 / 2 cup extra virgin olive oil
• 1 / 4 cup lime juice, freshly squeezed
• 1 / 4 cup honey
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 / 4 cup satsuma juice / blood orange/ freshly squeezed orange juice
• 1 / 2 teaspoon Kosher salt
• 1 / 2 teaspoon fresh cracked pepper
• 1 / 8 teaspoon garlic, minced
• 2 tablespoons apple cider vinegar
• 1 / 2 teaspoon salt

Preparation

Step 1

In a skillet with a griddle surface, lightly brush with oil and heat on medium high heat.

To prepare tuna steak, brush each side with oil and generously season each steak.

Place tuna on griddle and cook until the steak releases easily from the hot griddle surface, about 2 minutes. Turn and repeat cook time.

Remove and let rest. Slice on the diagonal with a sharp knife. Steak should be medium rare.

Combine all ingredients Vinaigrette ingredients in a blender and puree on low until fully blended, about 1 minute.

Refrigerate for service.

To assemble salad

Place greens in a large mixing bowl and toss with dressing, enough to coat greens.

Place greens on the center of a salad plate and arrange sliced tuna steak on greens. Season with salt and pepper to taste.