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08 July 2013

Dishes with Dee featuring: Grilled Tuna-Citrus Salad

Hello, my lovely guppies.
So remember last year when I posted this tuna recipe?
Well, that was pretty good...

...But, I've been busy.
And I've been learning.
And I've gotten better.
(Toots horn.)

I told y'all to expect some great summer salads from Dishes with Dee this year, and I meant it:

Grilled Ahi Tuna-Citrus Salad.
Light and fresh with a twist of citrus makes this salad super good.
Plus it looks impressive.



Again y'all, this salad is so easy.  Even easier than the steak and plum salad I posted about last month because the tuna literally gets seared and so it takes 2 minutes total to cook.
And that's all the cooking you do, you guys.
For the whole salad.

So here's what ya need:
2 6 oz. fillets of sushi grade tuna (I bought mine at Hyde Park fish market)
2 oranges
1 large avocado- pitted, peeled, and cubed
1/2 fennel bulb- thinnly sliced
Fresh lime juice from 1/2 a lime
Champagne vinegar
1/3 cup of EVOO
2 tbsp agave nectar
1 tbsp Dijon mustard
A sesame seed mixture (I bought mine at Home Goods- it's a wasabi ginger one)
4- 6 cups of mixed field greens


And here's what ya do:
Cut your tuna fillets into strips so they are about as thick as they are tall.  You should really be able to see the grain, and here, you want to cut sort of with the gain.  You'll be slicing it later and will need to slice against the grain then.
Also, if you have a bomb fish monger, he (or she, y'all) might trim it to perfect rectangles for you.

Mix together agave nectar and mustard.
Rub generously over fish.
Dredge fish in sesame seeds until coated and let sit a room temperature for 10 minutes.

Meanwhile:

Peel and slice your oranges.
The best way to do this so you don't have all the white peel residue is to use a paring knife and slice along the  peel all the way around:

Thinly slice 1/2 a fennel bulb.


Make your dressing:
Add lime juice and vinegar to your salad bowl.
Gently whisk in EVOO.

Add greens, fennel, avocado and oranges. Toss it.
Set that stuff aside, yo.

Now it's time to cook your fish... or sear it, rather.
You want raw inside, guys.
Trust.

So using an oil soaked towel, grease a hot grill pan.
Sear the tuna on each side for about 1-2 minutes depending on thickness.
Keep it raw on the inside.
Remove and slice across the grain.



Add the tuna to the salad and toss gently.
Plate it!



Be warned y'all- even though it is totally worth the money in my opinion, you will drop a pretty penny on your fish for this dish.  Tuna steaks right now are running about $28/lb.  Don't freak out, though.  You can eat Ramen for lunch for a week to make up the difference.
(Though, I don't really recommend Ramen ever unless you are a broke college student or my brother in law)

My summer salad is inspired by this recipe, with a few changes.


Enjoy this one, you guys.
And go impress someone.





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