Ingredients
3 tablespoons plus 1/2 cup olive oil, divided3 tablespoons chopped shallots, divided1/2 teaspoon salt, divided1/4 teaspoon pepper, divided1 pound tuna steaks (1 inch thick)1/4 cup cider vinegar1 tablespoon Dijon mustard1-1/2 teaspoons sugar1 package (5 ounces) spring mix salad greens1 cup cut fresh thin asparagus (1-inch pieces)1 cup grape tomatoes, halved2 tablespoons minced chives
Preparation
In a large resealable plastic bag, combine 3 tablespoons oil, 1 tablespoon shallots, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add tuna steaks. Seal and turn to coat; marinate for 10 minutes.
Meanwhile, for dressing, combine the vinegar, mustard, sugar, and remaining shallots, salt and pepper in a small bowl; slowly whisk in remaining oil. Set aside.
Drain and discard marinade. In a large nonstick skillet, cook tuna over medium heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center.
On individual salad plates, arrange the greens, asparagus and tomatoes. Cut tuna into bite-size pieces; add to salads. Drizzle salads with dressing. Sprinkle with chives.
