Salad of Grilled Tuna with Citrus and Olive Vinaigrette

prep time:: 30 min to 2 hours
total time:: 45 min

Serves 6

Jennifer Lande

ingredients

2 tablespoons olive oil
2 tablespoons fresh lime juice
salt & pepper to taste
6 1/3 to 1/2 lb center cut tuna fillets about 1 inch thick
*
Vinaigrette:
6 tablespoons olive oil
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1 shallot, minced
1 large orange, sectioned and coarsely chopped
1/3 cup kalamata olives, chopped
2 tablespoons capers, well rinsed
2 tablespoons finely chopped parsley
salt & pepper to taste
*
1 10 ounce bag fresh baby spinach leaves, shredded

directions

1
1. In a small bowl, combine olive oil, lemon juice, salt and pepper and stir to blend.
2
2. Put the tuna in a zip lock bag and pour in the marinade. Turn tuna over to evenly coat. Close the bag and refrigerate for at least 30 minutes and up to 2 hours.
3
3. To make the vinaigrette: in a medium bowl, combine the olive oil, orange juice, and lemon juice and whisk to combine. Add the shallot, orange pieces, olives, capers, parsley, salt, and pepper and mix together. Taste and adjust the seasonings. Set aside.
4
4. Prepare a barbecue grill or a grill pan for med-high heat grilling. Grill fish for 3 to 4 minutes on each side for rare.
5
5. To serve, divide the spinach among serving plates and arrange the tuna on top. Spoon some vinaigrette over and serve immediately.

notes

Vinaigrette may be prepared up to 6 hours ahead. Remove from refrigerator 30 minutes before serving. The tuna may be marinated up to 2 hours before grilling.

Source: Jennifer Lande