Spiced Pan-Seared Tuna Salad

Ingredients

FOR THE SALAD DRESSING

• 1/3 cup fresh lemon juice
• 1/3 cup fresh orange juice
• 1/4 cup extra-virgin olive oil
• 2 tablespoons mayonnaise
• 2 tablespoons honey
• 1 tablespoon minced fresh tarragon leaves (I omitted these, don't like them)
• 1/4 teaspoon kosher salt (It calls for 1/2 tsp, I used 1/4 tsp)

FOR THE SALAD

• 8 cups torn romaine lettuce
• 1/2 cup thinly sliced onion
• 15 ounces great northern beans, drained and rinsed
• kosher salt, to taste (I didn't use any, I felt it already had enough)

FOR THE TUNA

• 3 tablespoons fresh orange juice
• 2 tablespoons orange marmalade
• 1 teaspoon kosher salt (I used only 1/2 tsp)
• 1 lb fresh tuna, cut into 2-inch pieces
• cajun seasoning (go easy because of the salt)
• 2 tablespoons vegetable oil
• 1 cup grape tomatoes

Directions

1. 1

   Whisk together lemon juice, 1/3 cup orange juice, olive oil, mayonnaise, honey, tarragon, and salt for the salad dressing.

2. 2

   Combine romaine, onion, and beans in a large bowl.

3. 3

   Set dressing and salad aside until ready to serve.

4. 4

   Stir together 3 tablespoons orange juice, marmalade, and salt for the tuna.

5. 5

   Marinate tuna pieces in the marmalade mixture for 5 minutes.

6. 6

   Drain marinade, then place tuna on a plate and season with Cajun spices.

7. 7

   Heat vegetable oil in a nonstick skillet over medium-high heat, then sear tuna until brown.

8. 8

   Add tomatoes and sauté, stirring occasionally, until their skins blister, 1–2 minutes.

9. 9

   Add dressing to salad to taste, toss to coat, and season.

10. 10

    Divide the salad evenly among 4 dinner plates.

11. 11

    Top each with some of the tuna and tomatoes.

12. 12

    Serve salad while tuna is warm.