Seared Tuna Salad with Blood Orange Vinaigrette

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30 minutesServes 4
Seared Tuna Salad with Blood Orange Vinaigrette

Ingredients

Blood Orange Vinaigrette

  • 1 Blood Orange, 1 tsp zest removed, supremed*, juice reserved
  • 1 Red Ruby Grapefruit, supremed*, juice reserved
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • ½ tsp Dijon mustard
  • ½ c Castillo de Canena Arbequina Olive Oil
  • Kosher salt and freshly ground black pepper

Salad

  • 4 Wild Sashimi Tuna steaks, approx. 7 oz each and 1-in thick
  • 5 oz mixed baby greens
  • 1 ripe Hass avocado, peeled, pitted and diced
  • 2 tbsp shallot, minced
  • Kosher salt and freshly ground black pepper
  • ¼ c coarsely chopped unsalted peanuts or cashews
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Directions

For the orange, finely grate 1 tsp zest. Cut off the peel and pith and cut the flesh into supremes*, reserving the juice. For the grapefruit, cut off the peel and pith and cut the flesh into supremes, reserving the juice. You should have about ⅓ c mixed citrus juice. (See Note.)

To make the vinaigrette: Add citrus juice to small sauce pan over high heat. Bring to a boil and reduce until roughly 2 tbsp remain, about 3-5 minutes. This can also be done by heating in a microwave on high about 5 minutes.**

In a medium bowl, whisk together reduced citrus juice, reserved orange zest, vinegar, honey, soy sauce and mustard. Add the oil in a slow stream while whisking constantly. Season to taste with salt and pepper. Reserve half (about ⅓ c) of the vinaigrette for dressing the salad.

Pour remaining half of vinaigrette into a 1-gallon plastic bag. Add tuna and refrigerate for 30 minutes-1 hour, no longer.

Heat a large nonstick skillet over medium high heat. Remove the tuna and discard marinade. Add tuna, searing on one side, about 1-2 minutes. Turn and sear the other side, about 1-2 minutes more, for rare to medium-rare tuna. Transfer to a carving board.

In a large bowl, gently toss the greens with the reserved vinaigrette. Add the citrus supremes, avocado and shallot and toss again. Season to taste with salt and pepper. Divide among four dinner plates. Slice each tuna steak across the grain into ½-inch slices. Top each salad with a tuna steak, fanning out the slices. Sprinkle with the peanuts and serve.

*Click here to view our step-by-step guide on how to supreme citrus.

**Reducing the citrus juice intensifies the flavor. It is an extra step, but it makes all the difference.

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