Grilled Ahi Tuna on Mesclun Greens with Balsamic Ohgave! Vinaigrette

A recipe by Willem De Froy

“As a classically trained European chef, I am a newcomer to agave. I started experimenting with Ohgave! recently and have been delighted with the results. Ohgave! nectar is delicious and because it is so easy to use in any recipe that calls for sugar, it is versatile and healthful. Ohgave! can be used for entrees, sauces, marinades, desserts, and breakfasts, or you can use it to sweeten your favorite drinks. I hope you have as much fun experimenting with it as I have!” – Willem De Froy

Ahi tuna (or yellowfin tuna) is known for its buttery texture, rich color, mild flavor, and ease of preparation, either seared or grilled. Select only the freshest tuna and serve over simple but tasty greens with a sweet/sour vinaigrette. This dish makes for a satisfying substitution for a traditional steak.

Serves four

Tuna:
4 pieces fresh Ahi Tuna, 5 to 6 ounces each
6 tablespoons crushed black peppercorn
10 to 12 cups Mesclun greens
½ cup Ohgave! nectar
¼ cup Balsamic vinegar
¼ cup olive oil
½ cup finely chopped scallions
Salt to taste

Ahi Tuna:
Sprinkle peppercorn on both sides of the fish and sear in hot skillet with oil or butter until golden brown. Salt to taste. Cook the tuna rare to medium rare, slice when hot, and arrange on a bed of Mesclun greens. It can also be served chilled. Drizzle dressing on both the tuna and the greens. Serve with a side of bruschetta or other bread of choice.

Dressing:
Mix Ohgave! nectar, oil, vinegar, scallions and salt until blended well. This can be made ahead of time provided it is kept refrigerated and re-blended before serving.

Note: if served as a more substantial entrée, add raw veggies of choice and diced, cooked and chilled new potatoes to the greens.