Tuna Salad with Basil Dressing

Name: Tuna Salad with Basil Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces; 1 tuna steak (8 ounces); 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons olive oil; 4 cups torn romaine; 2 medium navel oranges, peeled and sectioned; 1 cup cherry tomatoes, halved; DRESSING:; 1/4 cup minced fresh basil; 1/4 cup olive oil; 1 tablespoon orange juice; 1 tablespoon balsamic vinegar; 1 teaspoon grated orange zest; 1 garlic clove, minced; 1/2 teaspoon Dijon mustard; 1/4 teaspoon sugar; 1/8 teaspoon pepper; Dash salt

"I came up with this simple but delicious salad one night when my husband and I decided it was time to eat light," says Laura McAllister from Morganton, North Carolina. "It has become one of our favorites that we enjoy a few times each month."

Ingredients

1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 tuna steak (8 ounces)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 cup cherry tomatoes, halved
DRESSING:
1/4 cup minced fresh basil
1/4 cup olive oil
1 tablespoon orange juice
1 tablespoon balsamic vinegar
1 teaspoon grated orange zest
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon pepper
Dash salt

Directions

In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside.
Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing.