This is a combination of Giada and Ina Gartens recipes. I think it is the best of all three recipes.

Six tuna steaks about a half a pound a piece

Two tablespoons olive oil for basting the tuna

Salt and pepper for sprinkling over the fish

8 tablespoons olive oil for the dressing

1 1/2 teaspoons salt

one teaspoon black pepper

Zest of one large lime or two small

One teaspoon wasabi powder

6 tablespoons lime juice

2 teaspoons soy sauce

15 dashes hot sauce

Two tablespoons honey

Two diced avocados

1/4 diced red onion

2 caramelized sliced white onions

1/2 cup chopped parsley

1/4 cup chopped diced cilantro

Two heads of chopped Romaine lettuce or mixed field greens

One box of arugula

1 sliced fennel bulb

1 sliced  seedless cucumber

5 diced scallions

2 cups seeded and peeled grapefruit sections with their juice

One box of cherry tomatoes

Heat the grill to high

Brush the tuna with the olive oil, salt and pepper

Grill on each side about two minutes. You want the tuna rare.

Set aside.

Mix olive oil, salt, pepper,  lime zest, wasabi, lime juice,  soy sauce, hot sauce, and honey. Set aside

Toss the diced avocado in the dressing

Start making the salad.

Arrange the lettuce , arugula, cucumber, red onion, parsley, cilantro and fennel. Toss with half the dressing. Slice the tuna and place it on top. And the rest of the dressing including the avocados.

Sprinkle with the caramelized onions.

Decorate with the grapefruit, scallions and cherry tomatoes.

Drizzle the grapefruit juice on top.

This is so pretty and great for a main course.

Published by cmangoff

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