Spiced Pan-Seared Tuna Salad
Ready In: 30 mins
Serves: 4
Ingredients
FOR THE SALAD DRESSING
- 1⁄3 cup fresh lemon juice
- 1⁄3 cup fresh orange juice
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons honey
- 1 tablespoon minced fresh tarragon leaves (I omitted these, don't like them)
- 1⁄4 teaspoon kosher salt (It calls for 1/2 tsp, I used 1/4 tsp)
FOR THE SALAD
- 8 cups torn romaine lettuce
- 1⁄2 cup thinly sliced onion
- 15 ounces great northern beans, drained and rinsed
- kosher salt, to taste (I didn't use any, I felt it already had enough)
FOR THE TUNA
- 3 tablespoons fresh orange juice
- 2 tablespoons orange marmalade
- 1 teaspoon kosher salt (I used only 1/2 tsp)
- 1 lb fresh tuna, cut into 2-inch pieces
- cajun seasoning (go easy because of the salt)
- 2 tablespoons vegetable oil
- 1 cup grape tomatoes
Directions
- Whisk together lemon juice, 1/3 cup orange juice, olive oil, mayonnaise, honey, tarragon, and salt for the salad dressing.
- Combine romaine, onion, and beans in a large bowl.
- Set dressing and salad aside until ready to serve.
- Stir together 3 tablespoons orange juice, marmalade, and salt for the tuna.
- Marinate tuna pieces in the marmalade mixture for 5 minutes.
- Drain marinade, then place tuna on a plate and season with Cajun spices.
- Heat vegetable oil in a nonstick skillet over medium-high heat, then sear tuna until brown.
- Add tomatoes and sauté, stirring occasionally, until their skins blister, 1–2 minutes.
- Add dressing to salad to taste, toss to coat, and season.
- Divide the salad evenly among 4 dinner plates.
- Top each with some of the tuna and tomatoes.
- Serve salad while tuna is warm.
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