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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!

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Tuna is a delicacy, just be sure not to overcook. 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

Printable Recipe

 

Ingredients

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
To taste   Freshly ground pepper and salt
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

Instructions

Wild Greens Laced with Sun Dried Cherry Vinaigrette

  1. To prepare the dressing place the Sun Dried Cherry Sauce,  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 Roasted Garlic 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 speciality markets. If you can not find it use 1/4 tsp dry mustard powder.

Sun Dried Cherry Sauce

Sun Dried Cherry Sauce

Raspberry Wine Vinegar

Raspberry Wine Vinegar

Basil Flavoured Walnut Oil

Basil Flavoured Walnut Oil

Roasted Garlic Olive Oil

Roasted Garlic Olive Oil

Savvy Fare
This “entrée salad” is perfect for a summer barbecue or a light dinner anytime of year!

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