Best Baby Greens With Tuna And Mixed Vegetables Recipes

Seared Ahi Tuna and Salad of Mixed Greens With Wasabi Vinaigrett image

Provided by Chef Mullin

Categories < 15 Mins

Time 12m

Yield 2 serving(s)

Number Of Ingredients 14

1 (6 ounce) ahi tuna steaks
1 pinch salt
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon McCormick's Montreal Brand steak seasoning or 1 teaspoon salt and pepper
cooking spray or vegetable oil, for brushing the grill pan
5 ounces prewashed mixed baby greens
2 radishes, sliced
1/4 seedless European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or 1 tablespoon rice vinegar
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil
salt
fresh ground black pepper

Steps:

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Nutrition Facts : Calories 313.2, Fat 24.5, SaturatedFat 3.9, Cholesterol 32.3, Sodium 616.3, Carbohydrate 2, Fiber 0.3, Sugar 0.9, Protein 21.1

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Grilled Tuna and Orange Salad with Candied Lemon and Mixed Baby Greens with Chili Aioli and Herb Tuile image

Provided by Food Network

Categories main-dish

Time 1h58m

Yield 4 servings

Number Of Ingredients 16

2 lemons
2 cups sugar
1 cup water
4 cups mixed baby greens
3 eggs
4 egg whites
1/2 cup simple syrup (equal amounts of sugar and water, boiled and then cooled to room temperature)
1/4 cup water
5 cloves garlic, chopped
4 cups flour
1/4 cup melted butter
Salt and pepper
Chopped rosemary
4 (5-ounce) pieces fresh tuna
4 oranges, sectioned
4 cups mixed baby greens

Steps:

Quarter the lemons and set aside in a saucepot. Cover the lemon quarters with water, bring to a boil, and simmer for 10 minutes. Drain, repeat this process, and let stand for 1 to 2 hours.
In a saucepot, combine the water and sugar, bring to a boil, and add the lemon pieces and simmer for 20 minutes. Let the rinds steep overnight and cut them into julienne.
Preheat the oven to 400 degrees F.
To make the herb tuille, combine the eggs, egg whites, syrup, water, and garlic, and whisk all together. Work in the flour and then add the butter, salt, and pepper, and mix until a paste is formed. On a buttered and floured baking sheet, pipe the batter onto the pan in random forms and sprinkle with rosemary. Bake for 2 to 3 minutes until light golden brown. Quickly remove from the oven and shape over a bowl or any desired shape and set aside.
Grill the tuna to medium, approximately 3 minutes each side.
To serve, place the greens on each plate. Layer the tuna on half of the greens, garnish with orange segments, tuille, and the candied lemon zest.