- 10 ounces [284 g] mixed springtime lettuce leaves
- 2 tablespoons [30 mL] peeled carrot slices
- 2 tablespoons [30 mL] green onion slices
- 2 tablespoons [30 mL] chopped red cabbage
- 1 approximately 6-ounce/ 170-g] tuna fish steak
- 1 1/2 ounces [45 mL] Cajun garlic lemony butter marinade
- 1/2 cup [125 mL] apple cider concentrate
- Juice and peel of 1 orange
- Juice and peel of 1 lemon
- 3 tablespoons [45 g] butter
- 1 teaspoon [5 mL] Cajun seasoning
|
- Preheat barbecue to medium intensity.
- Mix together mixed lettuce leaves, carrot and green onion slices and chopped red cabbage into a glass salad bowl.
- Set salad mix aside.
- Inject tuna fish steak with Cajun garlic lemony butter marinade.
- Barbecue tuna fish steak over direct heat until done to taste, for approximately 2 minutes on each side for a rare-done steak.
- Slice then arrange tuna fish steak slices on top of reserved salad mix.
- For the salad dressing, pour apple cider concentrate into a small casserole.
- Add orange and lemon juice and peel and bring to a boil.
- Lower heat until mixture simmers really slowly.
- Stir in butter and Cajun seasoning stirring until butter is completely melted.
- Pour hot salad dressing all over reserved salad, and serve.
|
