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Lunch / Dinner

Spiced Pan-Seared Tuna Salad

Sizzling pan-seared tuna spices up this super-satisfying main dish salad. Pan-searing (quickly browning over high heat) is one more way to show off fresh tuna. For the best color, a really hot saute pan is key.

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Ingredients

FOR THE SALAD:

FOR THE TUNA:

Instructions

Whisk together lemon juice, ⅓ cup orange juice, olive oil, mayonaise, honey, tarragon, and salt for the salad dressing. Combine romaine, onion, and beans in a large bowl. Set dressing and salad aside until ready to serve.

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

Marinate tuna pieces in the marmalade mixture for 5 minutes. Drain marinade, then place tuna on a plate and season with Cajun spices. Heat vegetable oil in a nonstick skillet over medium-high heat, then sear tuna until brown. Add tomatoes and sauté, stirring occasionally, until their skins blister, 1–2 minutes.

Add dressing to salad to taste, toss to coat, and season with salt. Divide the salad evenly among 4 dinner plates. Top each with some of the tuna and tomatoes. Serve salads while tuna is warm.

The marmalade-based marinade helps the Cajun spices cling to the fish. Adjust the amount of spices based on your personal preference.

The marmalade-based marinade helps the Cajun spices cling to the fish. Adjust the amount of spices based on your personal preference.

For optimal color and flavor, pan-sear the tuna in a really hot skillet. The marinade will caramelize on the edges for extra flavor.

For optimal color and flavor, pan-sear the tuna in a really hot skillet. The marinade will caramelize on the edges for extra flavor.

Add tomatoes to the seared tuna and sauté just until the skins begin to blister.

Add tomatoes to the seared tuna and sauté just until the skins begin to blister.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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