We love the sweet/salty/spicy flavors of an Asian-inspired salad topped with grilled tuna. We find, though, that we can make our version of this restaurant classic — and pay much less for it!
We buy very fresh tuna steaks - one per person - and marinate them in our Oriental marinade. When it's done, we put it on top of a salad that features greens, broccoli, water chestnuts and oranges. You won't find it anywhere better that this!
We use one tuna steak per person, marinated for at least two hours in our GOG Oriental marinade.
Oriental Vinaigrette
1/4 cup Crisco oil (short 1 tsp)
1 tsp sesame oil
2 Tbs rice vinegar
1 Tbs soy sauce
1 Tbs sugar
pinch Kosher salt
dash Crystal Hot Sauce
cover and shake to combine all - keep refrigerated until needed.
Salad (for two people)
1 head of romaine, sliced into thin strips
3 large green onions, sliced
1/4 cup sliced almonds
1/4 cup fresh cilantro - leaves only
1/2 red pepper, julienned
1 tomato, cut into 8 wedges
1 can water chestnuts, sliced
1/4 small head of broccoli, sliced
fresh orange segments, or 1 small can of mandarin oranges
1 can chow mein noodles for garnish
