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Grilled Tuna Served on Wild Greens Laced with Sun Dried Cherry Vinaigrette
Raspberry Wine Vinegar

Related Product:
Raspberry Wine Vinegar

Natural raspberry juice has been added to this fine white wine vinegar to create a distinctive flavour. Try it in salad dressings and vinaigrettes, our new Raspberry Chicken recipe, or drizzled over fresh cut fruit.

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Grilled Tuna Served on Wild Greens Laced with Sun Dried Cherry Vinaigrette   

This “entrée salad” is perfect for a summer barbecue or a light dinner anytime of year! A word of caution however; don’t over cook the tuna. It will dry out very quickly and should be timed exactly. The vinaigrette is best made a day ahead to allow the flavours time to harmonize. The wild greens and fruit can be changed depending on availability. Serves 6

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* - prepared
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 Flavoured Walnut Oil
6 cups Mixed wild greens - trimmed and washed
2 Nectarines - cut in wedges
3/4 cup Blueberries- washed
6 Tuna steaks or fillets (5-6 oz each)
1/3 Cup Roasted Garlic Olive Oil
2 tsp Soya Sauce
2 cloves Garlic - minced
1 tsp Ginger – minced
Wild Greens Laced with Sun Dried Cherry Vinaigrette
  1. 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.

  2. Add the walnut oil in a slow steady stream. The vinaigrette should thicken nicely.

    Cover and refrigerate.

Wild Greens
Place the wild greens and fruit in a bowl. Toss together.

Grilled Tuna
  1. Quickly wash the tuna under cold running water. Pat it dry with a paper towel.

  2. Mix the olive oil, soya sauce, garlic and ginger together.

  3. Marinate the tuna in the mixture for no longer than 10-15 minutes on each side.

  4. On a hot grill or in an oiled and heated saute pan, cook the fillets for 1 to 2 minutes on each side.

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.

* Wasabi is a Japanese mustard available in specialty markets. If you can not find it use 1/4 tsp dry mustard powder.

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