Baby Greens with Raspberry Chipotle Vinaigrette and Seared Tuna Steak

Being the only one to eat tuna at my house, I was left with some left-overs. I could have eaten the left-over tuna cold with more raspberry sauce but wanted to eat light this evening and wanted to add a little more green to my diet so I decided to slice my tuna very thinly and eat with a green salad.

Ingredients for 2 people: 1 bag of mixed greens, raspberry chipotle sauce, salt, pepper and olive oil, 1/2 cup of pecans.

To prepare the tuna that will go on the salad, please see the previous post.

Place the pecans in a plastic bag with 1 tbsp of olive oil, and 1/8 of salt. Close the bag and shake well. Empty the content of the bag onto a silpat and roast the pecans in the oven at 375 for 6-8 minutes. After the nuts have roasted, take them out of the oven to cool.

Rinse the greens well, drain and set aside. In a salad bowl, add 2 olive oil, 1 tbsp of balsamic vinegar, 1 tbsp of raspberry chipotle sauce, 1/8 tsp of salt, 1/16 tsp of pepper and mix well. Add 3 cups or 3 handful of greens to the vinaigrette and mix well to coat. Place the tuna atop the salad, then add a few pecans ( as many as 1/4 cup per plate) and enjoy!!!

Bon Appetit and Happy Cooking!!!