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Preparation time
15 minutes
Total time:
20 minutes
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Ingredients
Tuna steak
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125 mL (1/2 cup) olive oil
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125 mL (1/2 cup) maple syrup
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60 mL (1/4 cup) apple juice
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15 mL (1 tbsp.) Dijon mustard
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1 lemon, zest and juice
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4 tuna steaks (about 150 g each)
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To taste, salt and pepper
Leaf lettuce with maple vinaigrette
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60 mL (1/4 cup) olive oil
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30 mL (2 tbsp.) balsamic vinegar
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30 mL (2 tbsp.) maple syrup
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2 mL (1/2 tsp.) Dijon mustard
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15 mL (1 tbsp.) thinly sliced green onions
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5 mL (1 tsp.) finely chopped chives
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60 mL (1/4 cup) crushed walnuts
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1 L (4 cups) thinly sliced leaf lettuce
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To taste, salt and pepper
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Directions
- Mix oil, maple syrup, apple juice, mustard, lemon zest and juice until smoothly blended.
- Marinate the steaks in mixture for 1 hour in refrigerator.
- To prepare the vinaigrette, mix together oil, balsamic vinegar, maple syrup, mustard, green onions, and chives. Set aside.
- Preheat the barbecue to medium-high. Oil grill.
- Cook the tuna steaks 2 or 3 minutes per side, brushing regularly with marinade.
- Season to taste.
- Right before serving, mix the reserved vinaigrette and walnuts with the leaf lettuce. Season to taste.
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