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Citrus Tuna Salad Recipe
  • Eat veggies, Salads

Citrus Tuna Salad

A zesty summer salad topped with fresh tuna steak. Fennel, salad greens, citrus and almonds are complimented by an asian-inspired dressing to top it all off. Gluten–free if gluten–free wasabi and soya sauce are used.

Prep Time

Servings

Salad

1- (12 oz /340 g) fresh tuna steak 3/4 inch thick, cut into 4 pieces (1)

1 1/4 cups almonds, coarsely chopped (310 mL)

1 Tbsp canola oil (15 mL)

1 fennel bulb, white part only, thinly sliced into bite size pieces (1)

2 oranges, peeled and segmented (2)

1 pink grapefruit, peeled and segmented (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)

Citrus & Soy Dressing

2/3 cup canola oil (150 mL)

1/4 cup lime juice (60 mL)

1 Tbsp lime zest (15 mL)

1 Tbsp wasabi paste (15 mL)

2 Tbsp soy sauce (30 mL)

1 Tbsp toasted sesame seeds (15 mL)

Salad

  1. Brush tuna pieces with canola oil. Sprinkle with salt and pepper. Coat tuna with chopped almonds. In 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.
  2. Combine remaining ingredients for the salad in a large salad bowl. Pour desired amount of dressing over salad ingredients and toss lightly. Divide salad ingredients among four large plates. Rearrange citrus fruits to make attractive presentation. Place one piece of tuna on top of each salad plate. Garnish with watercress or curled green onion. Drizzle with additional dressing if desired.

Citrus & Soy Dressing

  1. Combine all ingredients and mix well.

Ingredients

Salad

1- (12 oz /340 g) fresh tuna steak 3/4 inch thick, cut into 4 pieces (1)

1 1/4 cups almonds, coarsely chopped (310 mL)

1 Tbsp canola oil (15 mL)

1 fennel bulb, white part only, thinly sliced into bite size pieces (1)

2 oranges, peeled and segmented (2)

1 pink grapefruit, peeled and segmented (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)

Citrus & Soy Dressing

2/3 cup canola oil (150 mL)

1/4 cup lime juice (60 mL)

1 Tbsp lime zest (15 mL)

1 Tbsp wasabi paste (15 mL)

2 Tbsp soy sauce (30 mL)

1 Tbsp toasted sesame seeds (15 mL)

Did you know?

Did you know?

Directions

Salad

  1. Brush tuna pieces with canola oil. Sprinkle with salt and pepper. Coat tuna with chopped almonds. In 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.
  2. Combine remaining ingredients for the salad in a large salad bowl. Pour desired amount of dressing over salad ingredients and toss lightly. Divide salad ingredients among four large plates. Rearrange citrus fruits to make attractive presentation. Place one piece of tuna on top of each salad plate. Garnish with watercress or curled green onion. Drizzle with additional dressing if desired.

Citrus & Soy Dressing

  1. Combine all ingredients and mix well.

Nutritional Analysis

Calories

687

Total Fat

49.3 g

Saturated Fat

3.8 g

Cholesterol

33 mg

Sodium

429 mg

Carbohydrates

33.7 g

Fiber

11.7 g

Sugar

12.7 g

Protein

34.6 g

Potassium

1645 mg

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