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Prep 30min
Total30min
Servings4
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Ingredients
Vinaigrette
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
Salad
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
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Steps
1
In small bowl, beat all vinaigrette ingredients with wire whisk until well blended. Cover; refrigerate.
2
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.
3
On cutting board, cut tuna diagonally into 1/4-inch slices.
4
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.
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Sashimi-grade tuna is specially processed following Good Manufacturing Processes established by the U.S. government. If sashimi-grade tuna is not available, use regular tuna and cook to an internal temperature of 145°F.
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