Grilled Tuna Steak Salad with Orange Vinaigrette | Grapevine Magazine

Grilled Tuna Steak Salad with Orange Vinaigrette

Prep time: 20 min
Cooking Time: 12 min
Difficulty: Easy

Makes 2 servings
Grilled Tuna Steak Salad with Orange Vinaigrette

For Grilled Tuna Steaks:
2 tuna steaks, 1½ inch / 3.8 cm thick (4 oz. each)
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 fresh lemons, juiced and separated
1 handful watercress
1 handful sprouts
½ cup shredded purple cabbage
¼ cup shredded carrots
1 small red sweet pepper, rinsed; trimmed and cut into rings
Fresh chives, to garnish

For Orange Vinaigrette:
2 oranges, divided
2 Tablespoons white balsamic vinegar
2 Tablespoons honey
1 clove garlic
Salt, to taste
¼ teaspoon white pepper
½ cup (125 ml) good-quality olive oil


For Grilled Tuna Steaks
Prepare either a charcoal or gas grill for direct grilling and preheat to high.

In a shallow bowl mix together salt, pepper and the juice from one lemon. Place tuna steaks in bowl and set aside until grill is hot and ready.

Arrange tuna steaks on prepared grill and cook until done, 2-3 minutes per side for rare, 4-6 minutes per side for medium.

Transfer steaks to serving plates, drizzle with remaining lemon juice and let rest for 3 minutes before layering the salad ingredients.

For Orange Vinaigrette
Zest and juice 1 orange and set aside. In a blender, combine the orange zest, orange juice, white balsamic vinegar, honey, garlic, salt and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator, if not using immediately.

Peel the remaining orange and divide into segments.

To Assemble:
Layer the salad fixings on top of the grilled tuna. Arrange the orange segments around the tuna and drizzle with orange vinaigrette. Garnish with fresh chives and serve!

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