Seared Tuna with Mango Salsa

Seared Tuna with Mango Salsa

Arugula, Fennel, and Orange Salad with Balsamic Vinaigrette

Edamame

Seared Tuna with Mango Salsa

Ingredients

Tuna Steaks, approximately 1” thick

Salt and Pepper

1-2 Tablespoons Olive Oil

Mango Salsa (store bought or home-made)

Directions

Pre-heat skillet over medium high heat. Add Olive Oil to skillet.

Season tuna steaks (both sides) with salt and pepper.

Once olive oil is hot, add tuna to the skillet. Cook 3-4 minutes each side for medium rare, longer for more well-done.

Transfer tuna to plate and spoon mango salsa on top.

Arugula, Fennel, and Orange Salad with Balsamic Vinaigrette

Ingredients

Arugula

1 Small Fennel Bulb

1-2 Oranges, I like orange – I would use 2

¼ cup Balsamic Vinegar

2 teaspoons Dijon Mustard

Salt and Pepper, to taste

½ cup Olive Oil

1 Tablespoon Honey

Directions

Wash and dry arugula and place in salad bowl.

Cut the base and top of the fennel bulb. Cut bulb in half. Cut each half in half. Cut the core out of each quarter. Thinly slice fennel. Add to salad bowl.

Slice the top and bottom off the orange. Stand orange upright on cutting board. Following the curve of the orange, cut away the peel and pith (white part). Cut orange into slices. Add to salad bowl.

In mason jar add all salad dressing ingredients (balsamic vinegar thru honey). With lid tightly closed shake dressing till mixed. Add ½ to salad, toss. Add additional dressing as desired.