RECIPE# 4579 GRILLED TUNA WITH SOUR APPLE SLAW Tuesday Jan. 4, 2 - | Nashville News, Weather & Sports




4 each (5oz) tuna steaks

Salt and pepper for seasoning tuna

1 tsp olive oil

Slaw Ingredients:

3 each granny smith apples, thinly sliced

1 each fresh pomegranate, seeds only

1 each fresh orange, segmented

½ tsp freshly chopped crystallized ginger

½ tsp freshly chopped mint

Juice from 2 lemons

Zest and juice from 2 oranges

2 Tbsp honey

Pinch of salt

Salad Ingredients:

1 head chopped Romaine lettuce, or 4 cups baby spinach leaves

1 each thinly sliced cucumber

1 red pepper, large diced

¼ cup feta cheese (optional)

Orange Balsamic Vinaigrette

For the tuna steaks:

Lightly season the tuna steaks on both sides with the salt and pepper. Lightly rub each steak with the olive oil. Using a hot grill, or sauté pan, sear each side of the tuna for approximately 3 to 5 minutes. The shorter the cooking time the pinker the middle will be.

For the Slaw:

Toss the first five ingredients together. Squeeze the fresh lemons over the apple mixture. Zest the oranges over the same mixture. Finish with the juice of the oranges, honey and salt. Toss slaw together well.

For the Finished Salad:

Lightly toss salad ingredients together with the Orange Balsamic Vinaigrette. Serve the Tuna on top of the salad with the slaw finishing the dish.

Orange Balsamic Vinaigrette

1small jar orange marmalade, (10 oz.)

¼ tsp vanilla

½ cup Balsamic vinegar

½ cup thawed orange juice concentrate

½ tsp powdered ginger

¼ cup honey

¼ tsp salt

Pinch of ground black pepper

2/3 cup olive oil

Combine the marmalade, vanilla, Balsamic vinegar, OJ concentrate, ginger, honey, salt, and pepper in a bowl. Mix well with a whisk. Slowly begin to add olive oil, making sure to incorporate oil into the vinegar mixture very well.

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