Poached Tuna with Citrus-Avocado Salad

Scrumptiously wet tuna steaks, exquisitely cooked in an orange-scented olive oil bath, presented with a margarine lettuce greens and a trio of citrus soil grown foods.

Serves 4

Ingredients:

4 1-inch-thick tuna steaks

½ teaspoon salt

¼ teaspoon freshly ground pepper

2-4 cups extra virgin olive oil zest from one orange

2 bay leaves

Instructions:

1. Preheat oven to 225ºF. Select an ovenproof pan or dish to fit the tuna steaks close but not touching.

2. Sprinkle both sides of the tuna steaks with salt and pepper.

3. Pour the cold oil into the pan and place in oven until the temperature reaches 180ºF.

4. Add the orange zest and bay leaves to the oil. Slowly drop in the tuna steaks.

5. Return the pan to the oven and cook for 20 minutes. The tuna must be cooked thoroughly and have an internal temperature of 130ºF. Because the tuna is being heated at such a low temperature, only when it is completely cooked can you insure that any bacteria has been removed.

6. Place tuna steaks on a plate and keep warm.

Citrus-Avocado Salad

Ingredients:

1 large head of butter lettuce, washed and dried

2 avocados, peeled and sliced

1 orange, peeled and segmented

1 grapefruit, peeled and segmented

1 tangerine, peeled and segmented

½ red onion, peeled and sliced

½ cup toasted sliced almonds

Vinaigrette Ingredients:

½ cup extra virgin olive oil

¼ cup rice wine vinegar

½ cup fresh cilantro, chopped

½ teaspoon salt

¼ teaspoon freshly ground pepper

Instructions:

1. Tear the lettuce into bite size pieces and place in a large bowl.

2. Add the avocados, orange, grapefruit, tangerine and onion.

3. Sprinkle the almonds on top.

4. For the vinaigrette, add the vinegar and salt in a small bowl. Whisk to blend.

5. Add the remaining vinaigrette ingredients. Continue whisking.

6. Serve with the tuna steaks.