Slices of moist, tender tuna top this colorful combo of fresh spinach, grape tomatoes, corn and edamame. The tangy vinaigrette takes the salad to an intriguing new level.
—DE’LAWRENCE REED DURHAM, NC
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 pound tuna steaks
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups fresh baby spinach
1 cup grape tomatoes
3/4 cup frozen shelled edamame, thawed
1/2 cup frozen corn, thawed
CITRUS VINAIGRETTE
2 tablespoons olive oil
1 tablespoon minced fresh basil
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon orange juice
1/8 teaspoon salt
1/8 teaspoon pepper
1. Moisten a paper towel with cooking oil; using long-handled tongs, rub grill rack to coat lightly. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes.
2. Meanwhile, in a large bowl, combine spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat.
3. Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.