Aaron McCargo Jr. came up with a great salad recipe for Sodexo. Try it out for a light summer meal!
1/2 cup honey mint dressing
1/2 cup spicy coated pecans
1 pound grilled spiced tuna steak
8 cups spring lettuce mix
1/2 cup fennel, julienne 1/4 inch
1 cup grapefruit sections
1/4 cup craisins
1/2 cup chevre (goat) cheese, crumbled
Honey Mint Dressing
3 tablespoons lime juice
1/4 cup olive oil
1 teaspoon honey
1/2 teaspoon grated lime rind
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon mint leaves, minced
1 1/2 teaspoons shallots, minced
1/4 cup pecan halves
1/2 cup water
1/4 cup sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon paprika
Spiced Grilled Tuna Steak
4 (4-5 ounce each) tuna steaks
1/2 cup olive oil
2 tablespoons smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Honey Mint Dressing: In a food processor, combine all ingredients. Pulse until well blended.
Spicy Pecans: Place water in a skillet and bring to a boil. Add sugar to the boiling water, allow sugar to dissolve and start to thicken. Reduce heat to low. Add pecans, cayenne pepper, salt and paprika. Evenly coat pecans. Evenly spread pecan mixture on parchment lined sheet tray. Completely cool.
Spiced Grilled Tuna Steak: In a bowl, combine oil and seasonings. Mix well. Add tuna steaks to marinade. Marinate in refrigerator for 1 hour. Drain and discard excess marinade. Preheat grill to medium high heat. Place tuna on grill. Grill each side for 2 to 3 minutes. Let tuna rest for 5 minutes. Cut each tuna steak into 1/4 inch thick strips.
For Service: In a bowl, combine spring mix, fennel and grapefruit sections. Add dressing, toss to coat evenly. Place greens on a plate. Place pecans, craisins and goat cheese on top of greens. Place sliced tuna steak on top of salad.