Ingredients for 4 servings:
1. 2 tablespoons honey
2. 2 tablespoons Dijon mustard
3. 4 tuna steaks, about 6 oz. each
4. about 1/3 cup olive oil
5. 2 tablespoons champagne vinegar
6. 2 tablespoons fresh lime juice
7. 6 ounces mixed baby greens (3 qts. lightly packed)
8. 1/2 cup thinly sliced sweet onion
9. 1/4 teaspoon kosher salt
10. 1/4 teaspoon fresh ground black pepper
11. 2 navel oranges, peeled and cut in half-moons
12. 2 large avocados, pitted, peeled, and sliced
Directions:
1. Prepare a grill for medium heat (350° to 450°). In a small bowl, combine honey and mustard. Rub tuna with mixture and let marinate at room temperature, 10 minutes.
2. Use an oil-soaked paper towel to wipe grill grates. Cook tuna just until grill marks appear, 1 to 2 minutes on each side, leaving tuna rare inside. Cut each steak across the grain into 1/4-in.-thick slices.
3. In a small bowl, combine 1/3 cup olive oil, the vinegar, and lime juice. In a medium bowl, combine greens, onion, salt, pepper, oranges, avocados, and 2/3 of vinaigrette; toss to coat.
4. Divide salad among 4 plates and arrange tuna slices on top. Serve with remaining vinaigrette on the side.
Enjoy your meal!