Ahi Tuna Salad with Citrus-Cilantro Vinaigrette

 

1

teaspoon grated orange peel

1/2

cup fresh orange juice

1

tablespoon chopped fresh cilantro

1

tablespoon lemon juice

1

tablespoon Dijon mustard

1

tablespoon honey

1/8

teaspoon salt

1/8

teaspoon pepper

4

sashimi-grade ahi tuna fillets (4 oz each)

1

teaspoon olive oil

1/2

teaspoon salt

1/2

teaspoon pepper

6

cups loosely packed mixed salad greens

24

small mandarin orange segments

2

tablespoons chopped green onions (2 medium)

2

teaspoons sliced almonds

• 1 In small bowl, beat all vinaigrette ingredients with wire whisk until well blended. Cover; refrigerate.
• 2 Lightly brush both sides of tuna fillets with oil; sprinkle with 1/2 teaspoon each salt and pepper. In 12-inch nonstick skillet, cook tuna over medium-high heat 1 minute on each side for rare doneness. Place on plate; refrigerate 5 to 10 minutes.
• 3 On cutting board, cut tuna diagonally into 1/4-inch slices.
• 4 On each of 4 plates, arrange 1 1/2 cups greens; top with 6 orange segments, 1 1/2 teaspoons onions and 1/2 teaspoon almonds. Arrange tuna on greens. Drizzle 3 tablespoons dressing over tuna and greens on each plate.