Ingredients
1/2 pound tuna steaks1 teaspoon olive oil1/8 teaspoon salt1/8 teaspoon pepper3 cups fresh baby spinach1/2 cup grape tomatoes1/3 cup frozen shelled edamame, thawed1/4 cup frozen corn, thawedCITRUS VINAIGRETTE:1 tablespoon olive oil1-1/2 teaspoons minced fresh basil1-1/2 teaspoons white wine vinegar1-1/2 teaspoons honey1-1/2 teaspoons lime juice1-1/2 teaspoons lemon juice1-1/2 teaspoons orange juice1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat on a greased grill rack or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. 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 between 2 plates; slice tuna and arrange over salads. Serve immediately.
