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Citrus and Soy Tuna Salad
Courtesy of CanolaInfo
Servings: 4
Prep Time: 15 Min.
Cook Time: 4 Min.
What you need:
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2/3 c. canola oil (150 mL)
1/4 c. lime juice (60 mL)
1 Tbsp. lime zest (15 mL)
1 Tbsp. wasabi paste (15 mL)
2 Tbsp. sodium reduced soy sauce (30 mL)
1 Tbsp. toasted sesame seeds (15 mL)

12 oz. fresh tuna steak (3/4-in. thick) cut into 4 pieces (340 g)
canola oil
1/2 tsp. salt (2 mL)
1/4 tsp. pepper (1 mL)
1 1/4 c. coarsely chopped almonds (300 mL)
1 Tbsp. canola oil (15 mL)
1 fennel bulb, white parts only, thinly sliced into bite size pieces
2 oranges, peeled and cut into segments
1 pink grapefruit, peeled and cut into segments
2 bags of salad greens (10 oz./284 g), rinsed and drained
3 green onions, chopped
1 small bunch watercress (reserve 4 pieces for garnish)
What to do:
1. In a small bowl combine canola oil, lime juice, lime zest, wasabi paste, soy sauce and sesame seeds; mix well and set aside.
2. Brush tuna pieces with canola oil. Sprinkle with salt and pepper. Coat tuna with chopped almonds. In a non-stick frying pan over medium heat, cook tuna in 1 Tbsp (15 mL) canola oil. Cook tuna for approximately 2 minutes on each side, or until done, turning once. Tuna should be rare. Set aside.
3. In a large bowl combine fennel, oranges, grapefruit, salad greens, green onion and watercress. Pour desired amount of dressing over salad ingredients and toss lightly. Divide salad among four large plates. Rearrange citrus fruits to make attractive presentation. Place one piece of tuna on top of each salad plate. Garnish with watercress or curled green onion. Drizzle with additional dressing if desired. Serve immediately.

* Recipe courtesy of Manitoba Canola Growers Association and CanolaInfo.
Nutritional information:
Calories: 480;   Total Fat: 30g;   Saturated Fat: 2g;   Cholesterol: 40mg;   Total Carbs: 29g;   Fiber: 11g;   Protein: 29g;   Sodium: 465mg;  
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