Seared Gulf Tuna with Greens and Cilantro Lime Honey Vinaigrette

Serves 2-4

3 tablespoons oil for cooking
2 (6) ounce tuna steaks
1 tablespoons Creole seasoning
5 ounces mixed salad greens

In a skillet with a griddle surface, lightly brush with oil and heat on medium high heat.

To prepare tuna steak, brush each side with oil and generously season each steak.

Place tuna on griddle and cook until the steak releases easily from the hot griddle surface, about 2 minutes. Turn and repeat cook time.

Remove and let rest. Slice on the diagonal with a sharp knife. Steak should be medium rare.

Vinaigrette

1 cup fresh cilantro
1 / 2 cup extra virgin olive oil
1 / 4 cup lime juice, freshly squeezed
1 / 4 cup honey

1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 / 4 cup satsuma juice / blood orange/ freshly squeezed orange juice
1 / 2 teaspoon Kosher salt
1 / 2 teaspoon fresh cracked pepper
1 / 8 teaspoon garlic, minced
2 tablespoons apple cider vinegar
1 / 2 teaspoon salt

Combine all ingredients in a blender and puree on low until fully blended, about 1 minute. Refrigerate for service.

To assemble salad

Place greens in a large mixing bowl and toss with dressing, enough to coat greens.

Place greens on the center of a salad plate and arrange sliced tuna steak on greens. Season with salt and pepper to taste.

Tips & Suggestions

Hesitant to cook a tuna steak because you are worried about germs? Don’t be. Think about it like this. That tuna steak is super fresh and you purchased it from a reputable source the same day you are cooking it. Any bacteria would always be on the outside of the meat or fish in this instance. Once the exterior of the tuna steak for example touches the heat, any bacteria is eradicated. That’s why you can cook fillets of beef or fish steaks rare. Ground meats are just that all ground up and any potential bacteria could make its way inside, outside and more. And, that’s why it’s best to cook ground meats to a minimum temperature of medium and more for food safety reasons.