Before Vance's most recent string of overnight call, we had a nice spring dinner! Orange, ginger & soy marinated tuna with a quinoa salad.
2 tablespoons fresh orange juice
2 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon freshly ground black peper
1 tablespoon fresh peeled ginger, minced
2 Ahi tuna steaks, approximately 5 ounces each, cut approximately 1 inch thick
2 tablespoons fresh cilantro, chopped (optional)
Whisk together all ingredients and pour over tuna steaks in a shall bowl. Marinate in the refrigerator for 2 to 4 hours, turning periodically. Remove from marinade and grill for about 3 minutes per side. I used a grill pan with some EVOO.
The quinoa salad really stole the show. The recipe is quick and was adapted from Weight Watchers. The original calls for shredded cabbage, and I used a broccoli slaw mix instead to save on time.
I also enjoyed an orange margarita.
Using the 3:2:1 adaptation - three parts tequila, about two parts triple sec (I used a little less) to one part fresh OJ. I also gave a few good squeezes of lime. Shake with ice and serve in salt-rimmed glass. Hope you enjoy some nice, light, citrusy, spring dishes soon!