Ingredients

The following ingredients have 2 Servings
  • 2 tuna steaks
  • watercress
  • 10 cherry tomatoes (halved)
  • 1 teaspoon olive oil (for drizzle)
  • 2 ounces tangerine juice
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorn (ground)
  • 1 teaspoon ginger (ground)
  • 2 tablespoons olive oil
  • 1 teaspoon ginger (ground)
  • 1 teaspoon garlic (roasted)
  • 4 ounces red onions (chopped)
  • 1 cup baby carrots
  • 1 tangerine (juiced)
  • salt and pepper (to taste)

Instruction

  • Rinse tuna steaks under cold running water and set in a deep dish
  • In another mixing bowl, combing all ingredients for marinade and pour over tuna. Set in refrigerator for 1 hour
  • Place all ingredients for dressing in a food processor or blender and puree. That will yield about 9 ounces of the dressing.
  • Take 2 tablespoons of dressing and place in a mixing bowl. Place watercress and cherry tomatoes in the bowl and toss, coating well with dressing. Place in refrigerator to chill
  • Heat grill and spray with Pam grilling spray.
  • Lightly drizzle olive oil on tuna and place oiled side down on grill. Oil the upper side as well.
  • Grill for 6 minutes, then flip and grill for 6 minutes on the other side. Your steak should be cooked medium well using this time frame. If you prefer a more rare Tuna steak, cut time down to 4 minutes on each side.
  • Tuna tends to be dry so be careful not to overcook and you will have soft, moist and tasty results!!
  • To plate, place salad in the middle of the platter and place tuna atop the salad. Enjoy!!