GRILLED TUNA SALAD WITH ORANGE & BASIL VINAIGRETTE

Ed's mother' celebrated a very special birthday yesterday. His father chartered a private yacht to host a party for the entire family (yayyy Pops!). We pulled out of the slip at 5 pm and began to eat. Then we ate some more. Then we drank. Then we drank some more. We ate again. And again. And again. Then we had birthday cake. Not one, but two. By 8 pm I felt ill, and not because of any rough water. This weeks dining is going to be light and healthy.

Here we are at the start of the evening.

Here I am after returning. Oh, you can't see me because they used
my bloated body as the anchor and threw me overboard.

So tonight I was highly motivated to venture into the fish arena once again. A favorite restaurant serves a salad with melons, berries, figs and a light lemon vinaigrette. It inspired me to make a summery salad with an orange/basil dressing, topped with seared tuna.

Hot Damn! Here's a fish preparation that I LOVED! *Seriously good news if you recall my previous relationships with gilled creatures.

I used enough ingredients for two salads. The dressing below makes more dressing than you'll need but should keep in the fridge for a bit. I may try the dressing with some grilled chicken tomorrow night, or perhaps even over some sauteed shrimp.




fresh tuna steak
olive oil (enough to coat fish)
salt and pepper or spicy dry rub mixture
salad greens (I used red lettuce and spinach)
cucumbers, sliced
cantaloupe, sliced into bite size pieces

Heat grill until very hot. Coat tuna with olive oil and season with salt and pepper, or sprinkle lightly with a dry rub spice mixture or herbs of your choice. Place fish on greased rack on grill and sear until desired doneness. Thickness of tuna will determine cooking time, I prefer just barely cooked through (I know, an abomination to tuna lovers) but Ed prefers his just seared on the outside and still raw in the center (perhaps a minute per side). Remove from grill and allow to cool slightly. Place salad greens, cucumbers and cantaloupe (would be great with strawberries or other melons too) on plates, cube tuna and add to salad. Toss with Orange & Basil Vinaigrette.


Orange & Basil Vinaigrette
*these measurements are approximate-adjust for your taste

2 TBS chopped fresh ginger root (use less if you're not a fan of ginger)
2 cloves garlic
pinch of coarse salt
1/4 cup finely minced fresh basil
1/2 cup orange juice
1/4 cup olive oil
1 TBS orange zest
2 TBS balsamic vinegar
cracked black pepper to taste

Mash garlic, ginger root and coarse salt with mortar and pestle. Add mashed garlic mixture to small covered container or jar. Add remaining ingredients and shake or blend well.