Orange, Watercress & Tuna Salad

In this delicately elegant salad, delicious tuna steak is matched with crisp, peppery watercress and the floral sweetness of oranges and aniseed. The orange makes the dish especially pretty!

Total Time: 35 minutes

Ingredients (4 servings)

• 3 medium oranges
• 1 tablespoon canola oil
• 1 tablespoon rice vinegar
• 1 teaspoon minced crystallized ginger or fresh ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon aniseed, chopped or crushed, divided
• 1/2 teaspoon kosher salt, divided
• Pinch of cayenne pepper
• 1-1 1/4 pounds tuna steaks (about 1 inch thick), cut into 4 portions (see Tip)
• 1/4 teaspoon freshly ground pepper
• 1 cup loosely packed tiny watercress sprigs or leaves (3/4-1 inch long)

Preparation

1. Peel oranges with a sharp knife, removing all peel and white pith. Working over a medium bowl, cut the segments from the surrounding membranes and let them drop into the bowl. Squeeze the peels and membranes over the bowl to extract all the juice before discarding them. Gently stir in oil, vinegar, ginger, coriander, 1/4 teaspoon aniseed, 1/4 teaspoon salt and cayenne. Set aside.
2. Position oven rack 5 to 6 inches from the broiler; preheat to high. Cover a broiler pan with foil.
3. Season tuna with the remaining 1/4 teaspoon each aniseed, salt and pepper. Place on the prepared pan. Broil for about 2 minutes per side for medium-rare, 4 minutes per side for medium or to desired doneness.
4. Stir watercress into the orange mixture. Slice the tuna, divide among 4 plates and top with equal portions of the salad. Serve immediately.

Nutrition

Per serving: 208 calories; 4 g fat ( 0 g sat , 2 g mono ); 44 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 29 g protein; 3 g fiber; 195 mg sodium; 712 mg potassium.