Servings:
Serves 4 Servings
Ingredients
- 4 thick-cut tuna steaks (5 to 6 oz each)
- 1 tbs olive oil
- 1 medium red onion, thinly sliced
- 2 cup mixed radishes, cleaned and quartered
- 2 cup oranges, peeled and segmented
- 1/2 cup parsley leaves
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 3 cup tbs dijon mustard
- 1 cup soybean oil
Preparation
Baking Directions:
For the tuna: Heat grill on high for 10 to 15 minutes.
Season tuna steaks on both sides and coat with olive oil.
Grill for two minutes on each side and place on top of the radish salad.
For the vinaigrette: Mix the onions, radishes, orange segments and parsley leaves in a large bowl.
Mix the orange juice, lemon juice and mustard in a separate bowl and season with salt and pepper.
Slowly whisk in the soybean oil.
Pour over the radish mixture and season with salt and pepper to taste.
