This simple salad with grilled tuna is definitely more festive when paired with fresh oranges and a delightful dressing.
Recipe Nutritional Information:
Calories per Serving: 503
Estimated Total Preparation Time: 25 minutes
Recipe Ingredients:
2 6-ounce pieces of tuna steak
10 ounces baby arugula
1 fennel bulb, cored and sliced
2 navel oranges, seeds removed and segmented (no pith or skin)
3 tbsp orange-infused olive oil (can add 1 tsp orange juice to olive oil instead)
1 tbsp champagne vinegar (or substitute white wine vinegar)
Salt and pepper
Preparation:
1. Season tuna with salt and pepper and grill for 4 to 5 minutes per side (less time if you prefer rarer fish).
2. While tuna is cooking, wash and drain arugula and reserve.
3. Remove core from the fennel bulb and slice fennel. Set aside in a large bowl.
4. Cut oranges into sixths; remove pith, skin, and seeds. Add to arugula.
5. Make vinaigrette by whisking the olive oil slowly into the vinegar. Add salt and pepper to taste.
6. When tuna is finished cooking, remove from the grill and allow to rest a couple of minutes. While fish is resting, dress salad and toss.
7. Serve salad on 2 individual plates. Slice tuna and place warm tuna atop each salad.