- Cook Time
- Prep Time
- Dressing:2/3 cup canola oil 150 mL
- 1/4 cup lime juice 60 mL
- 1 Tbsp lime zest 15 mL
- 1 Tbsp wasabi paste15 mL
- 2 Tbsp low sodium soy sauce 30 mL
- 1 Tbsp toasted sesame seeds 15 mL
- Salad:12 oz fresh tuna steak, 3/4-inch thick, cut into 4 pieces 340 g
- canola oil, 1/2 tsp salt 2 mL
- 1/4 tsp pepper 1 mL, 1 1/4 cups coarsely chopped almonds 300 mL
- 1 Tbsp canola oil 15 mL
- 1 fennel bulb, white parts only, thinly sliced into bite size pieces 1
- 2 oranges, peeled and cut into segments 2
- 1 pink grapefruit, peeled and cut into segments 1
- 2 (10 oz/284 g) bags of salad greens, rinsed and drained 2
- 3 green onions, chopped 3
- 1 small bunch watercress (reserve 4 pieces for garnish) 1
1 In a small bowl combine canola oil, lime juice, lime zest, wasabi paste, soy sauce and sesame seeds; mix well and set aside.
2 Brush tuna pieces with canola oil. Sprinkle with salt and pepper.
3 Coat tuna with chopped almonds. In a non-stick frying pan over medium heat, cook tuna in 1 Tbsp (15 mL) canola oil. Cook tuna for approximately 2 minutes on each side, or until done, turning once. Tuna should be rare. Set aside.
4 In a large bowl combine fennel, oranges, grapefruit, salad greens, green onion and watercress. Pour desired amount of dressing over salad ingredients and toss lightly.
5 Divide salad among four large plates. Rearrange citrus fruits to make attractive presentation.
6 Place one piece of tuna on top of each salad plate. Garnish with watercress or curled green onion. Drizzle with additional dressing if desired. Serve immediately.