Ingredients
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
Preparation
In small bowl, beat all vinaigrette ingredients with wire whisk until well blended. Cover; refrigerate.
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.
On cutting board, cut tuna diagonally into 1/4-inch slices.
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.
