Grilled Tuna Steak with Dulcinea
Melon and Curry Vinaigrette on a
Bed of Spring Greens

Serves 4

• 4 - 6 ounce fresh Tuna Steaks, seasoned with Salt, Pepper and Olive Oil
• 12 ounces baby salad greens such as Frisee, Arrugala, or a Spring Salad Mix
• 2 cups Melon Balls, Dulcinea Honeydew, Cantaloupe, Watermelon or combination
• 4 thin slices Red Onion
• 1 Lime, cut into 8 wedges
• Curry Vinaigrette (recipe follows)

Curry Vinaigrette: Makes 3/4 Cup

• 1 teaspoon good quality Curry Powder
• 1 tablespoon Honey
• 1 Lime, juiced
• 2 tablespoons Champagne Vinegar
• 4 tablespoons Olive Oil
• 4 tablespoons Canola Oil
• Salt to taste

Grill tuna steaks as you like them, and set aside.

Divide the salad greens between 4 dinner plates, and top with the tuna steaks. Top with onion slices and melon balls, and drizzle with Curry Vinaigrette and garnish with lime wedges. This salad is great with the tuna hot off the grill or with the tuna grilled in advance and chilled.

In a small bowl, mix the curry powder, honey, lime juice and vinegar together with a whisk. Slowly whisk in the olive oil and canola oil to emulsify and taste and adjust the flavors accordingly. Store in the refrigerator until ready to use. For a variation, try adding ¼ cup fresh mango juice in place of the lime juice.