Ingredients
1 pound tuna steaks2 teaspoons olive oil1/4 teaspoon salt1/4 teaspoon pepper6 cups fresh baby spinach1 cup grape tomatoes3/4 cup frozen shelled edamame, thawed1/2 cup frozen corn, thawedCITRUS VINAIGRETTE:2 tablespoons olive oil1 tablespoon minced fresh basil1 tablespoon white wine vinegar1 tablespoon honey1 tablespoon lime juice1 tablespoon lemon juice1 tablespoon orange juice1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. 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.
Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat.
Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
