4 tuna steaks , at least 1/3 lb each

1/3 cup oil

1 orange-zest and slices


1 egg yolk

1 tbsp Dijon Mustard

3/4 cup oil

1/3 cup orange juice

salt and freshly ground pepper to taste

6 cups mixed salad greens

1/2 cup toasted almonds

1. Brust the tuna steaks with oil and sprinkle with orange zest. Let stand for 30 minutes to 1 hour.

2. Prepare the vinaigrette using the same technique as for mayonnaise, by first combining the egg yolk with the mustard and then adding the oil in a thin stream, whisking constantly. Add the orange juice, salt and pepper last.

3. Preheat the barbeque or a skillet over high heat.

4. Arrange the greens on dinner plates. Add the orange slices and sprinkle with the almonds.

5. Drain off any excess oil, season the tuna and cook for 3 to 4 minutes per side.

6. Drizzle the vinaigrette over the salad greens and place the tuna steaks on top. Serve immediately.

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