COMMENT:
Over the past few years, tuna has become the fish of choice for
grilling. During the early spring, Louisiana strawberries are in
season and no others can compare to their taste and flavor. This
recipe incorporates the best of those two ingredients.
INGREDIENTS:
- 2 (1-inch thick) tuna steaks
- 2 (5-ounce) bags mixed salad greens or greens of choice
- 1 egg yolk
- 1 tbsp onions, minced
- 1 tbsp garlic, minced
- 1 tsp basil, chopped
- 1 tsp thyme, chopped
- 1 tsp cracked black pepper
- 1 tsp Creole mustard
- 1/4 cup red wine vinegar
- 4 tbsps orange-strawberry juice blend
- 2 tbsps Steen's Cane Syrup
- 1 cup vegetable oil
- 1 cup olive oil
- 1/2 cup Louisiana strawberries, chopped
- salt and cracked black pepper to taste
METHOD:
Begin by creating the salad dressing. Place egg yolk in the bowl
of a blender. Add onion, garlic, basil, thyme, black pepper, mustard,
vinegar, orange-strawberry juice and cane syrup. Pulse 2-3 times
to blend ingredients well. With blender running, remove the small,
plastic center cap from the lid and pour oils in a slow, steady
stream. The creamy-style vinaigrette will form immediately. Add
strawberries and continue to blend until well incorporated and dressing
becomes light pink in color. Additional chopped strawberries may
be added to the salad after the dressing is incorporated. If you
wish to thin the dressing out, additional fruit juice or water may
be added. Adjust seasonings if necessary. This dressing should be
slightly sweet and have a hint of strawberry flavor. Remove from
blender and refrigerate for later use. The dressing may be kept
covered and refrigerated for up to a week. When ready to assemble
salad, heat grill according to manufacturer's directions. Season
tuna generously with cracked black pepper and a sprinkling of salt.
Grill to desired doneness. (NOTE: Tuna is best served medium-rare.)
While tuna is grilling, place the greens in a large mixing bowl
and toss with a desired amount of dressing. You may further enhance
the salad with tomatoes, cheese, cucumbers, etc. Remove the tuna
from the grill, cut into bite-sized portions and toss into the finished
salad. This salad is wonderful for a spring or summer entrée
or served on a brunch buffet.
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