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MINNEAPOLIS - Oceanaire Executive Sous Chef Drew Wilson offered up this delicious recipe for fresh tuna salad.

SPICED PAN-SEARED TUNA SALAD

Makes: 4 servings

Total time: 30 minutes

FOR THE SALAD—

1⁄3 Cup - fresh lemon juice

1⁄3 Cup - fresh orange juice

1⁄4 Cup - extra-virgin olive oil

2 Tbsp. - mayonnaise

2 Tbsp. - honey

1 Tbsp. - minced fresh tarragon leaves

1⁄2 tsp. - kosher salt

8 Cups - torn romaine lettuce

1⁄2 Cup - thinly sliced red onion

1 Can - Great Northern beans, drained and rinsed (15 oz.)

Kosher salt to taste

FOR THE TUNA—

3 Tbsp. - fresh orange juice

2 Tbsp. - sweet orange marmalade

2 tsp. - kosher salt

1 lb. - fresh tuna, cut into 2-inch pieces

Cajun seasoning to taste

2 Tbsp. - vegetable oil

1 Cup - grape tomatoes

PROCESS:

  1. Whisk together lemon juice, 1⁄3 cup orange juice, olive oil, mayonnaise, honey, tarragon, and salt for the salad dressing.
  2. Combine romaine, onion, and beans in a large bowl. Set dressing and salad aside until ready to serve.
  3. Stir together 3 Tbsp. orange juice, marmalade, and salt for the tuna.
  4. Marinate tuna pieces in the marmalade mixture for 10 minutes. Drain marinade, then place tuna on a plate and season with Cajun spices.
  5. Heat vegetable oil in a nonstick skillet over medium-high heat, then quickly sear tuna until nicely browned on just two sides, being careful not to over cook
  6. Add tomatoes and sauté, stirring occasionally, until their skins blister, 1–2 minutes.
  7. Add dressing to salad to taste, toss to coat, and season with salt. Divide the salad evenly among 4 dinner plates.
  8. Top each with some of the tuna and tomatoes. Serve salads while tuna is warm.

The Oceanaire Seafood Room

50 S 6th St, Minneapolis, MN 55402
(612) 333-2277

www.theoceanaire.com

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