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Bistro Grilled Tuna Salad with Leeks & Tomatoes

Ingredients

•4 leeks
•2 large ripe tomatoes
•4 1.5” thick, 4 oz tuna steaks
•Olive oil
•Salad greens (mizuna, romaine, frisee, escarole or arugula)
•1 bunch watercress
•Muscadine Orange Poppyseed Dressing
•Shredded Parmesan cheese
•Fresh parsley

Directions

  1. Carefully trim leeks’ root ends and trim off the tough greens, cleanse well and drain. Boil in water (just enough water to cover) until tender for about three minutes.Core and cut tomatoes into one inch thick slices. Lightly brush the leeks, tomatoes and tuna with olive oil. Season with salt and black pepper to taste. Grill tuna for 4 to 5 minutes on each side for a medium cook. Grill leeks cut side down for 4 minutes and grill the tomatoes for 2 minutes each side, or just until lightly browned.
  2. Core and cut tomatoes into one inch thick slices. Lightly brush the leeks, tomatoes and tuna with olive oil. Season with salt and black pepper to taste. Grill tuna for 4 to 5 minutes on each side for a medium cook. Grill leeks cut side down for 4 minutes and grill the tomatoes for 2 minutes each side, or just until lightly browned.Trim off watercress’s tough stems, wash and dry. Divide portions among four serving plates, approximately 2 cups bite-sized salad greens and trimmed watercress.
  3. Trim off watercress’s tough stems, wash and dry. Divide portions among four serving plates, approximately 2 cups bite-sized salad greens and trimmed watercress.Arrange the grilled tuna, leeks and tomatoes on top of the lettuce. Drizzle approximately 1/3 to 1/2 cup of Muscadine Orange Poppy Seed Dressing over the salad. Top with shredded parmesan cheese and fresh parsley to taste
  4. Arrange the grilled tuna, leeks and tomatoes on top of the lettuce. Drizzle approximately 1/3 to 1/2 cup of Muscadine Orange Poppy Seed Dressing over the salad. Top with shredded parmesan cheese and fresh parsley to taste.

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