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Tuna Garden Salad & Red Riley Drink

This is a wonderful light salad with lemon pepper tuna.
Tuna Garden Salad
Red Riley Drink

Tuna Garden Salad
Ingredients
Romaine Lettuce
3/4 cup organic kale
1/4 cup Micro Bull’s Blood Greens
1/4 cup Micro Mesclun Greens
1 seedless cucumber, sliced
1 tomato, sliced
1 red onion, thinly sliced
Fresh parsley

Salad Dressing Ingredients
2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
Tone’s Salt & Pepper to Taste
Olive Oil

Tuna Steak Ingredients
2 Tuna Steaks
Tone’s Lemon Pepper Seasoning
1 tablespoon oil

Make
•Generously season both sides of the tuna steaks with Tone’s Lemon Pepper Seasoning. Sear steaks until medium-rare in hot oil. Dry on a cloth and set aside to cool.
•Make salad dressing. Place a couple of tablespoons of orange marmalade in a bowl. Add Dijon mustard, red wine vinegar, Worcestershire sauce and Tone’s Salt & Pepper to taste. Whisk in Olive oil to finish dressing.
•Tear romaine lettuce and add to bowl or serving plate. Add organic kale and other micro-greens. Slice tomato, cucumber, and red onion and add to salad. Finish with fresh parsley.
•Add Tuna to top of the salad and dressing to serve.

Red Riley Drink
Ingredients
1/4 cup sugar
1/4 cup water
10 raspberries
Ice
1/4 oz. orange liqueur
1/4 oz. dark rum
1/4 oz. orange juice
1/2 lemon, juiced
1 lemon wedge & 3 raspberries, garnish

Make
•Make simple syrup by combining a quarter cup of sugar and a quarter cup of water and 10 raspberries over medium-high heat. Once syrup is made, use strainer to remove berries and place in fridge.
•Add ice to shaker.
•Add simple raspberry syrup, orange liqueur, dark rum, orange juice and squeeze half a lemon into the shaker. Shake well and pour in glass.
•Garnish with lemon and raspberries if desired and serve.
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