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Rosemary-orange tuna salad

Having a small urban garden proves you don't need a huge plot to put home-grown edibles on the table. This recipe contains fresh herbs you can grow just about anywhere

Recipe by Dana McCauley

##INGREDIENTS (makes 4 servings)## * 1/4 cup each orange juice and olive oil * 2 tbsp cider or white wine vinegar * 1 tsp each Dijon mustard and liquid honey * 1 tbsp finely chopped fresh rosemary * 2 tsp finely chopped orange zest * 1 clove garlic, minced * 1 tbsp vegetable oil * 1 lb centre-cut sashimi-grade tuna* * 1/2 tsp (or to taste) each coarsely ground black pepper and fleur de sel or coarse sea salt * 6 cups shiso, mizuna or other greens * rosemary sprigs and long strips of orange * zest for garnish

(see INSTRUCTIONS below)

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##INSTRUCTIONS## 1. Whisk the orange juice with olive oil, vinegar, mustard and honey. Stir in rosemary, orange zest and garlic. Reserve one half. Add the tuna to the other half and let marinate at room temperature for about 15 minutes. 2. On four large serving plates, arrange the greens to make a slightly rectangular-shaped bed. 3. Heat the vegetable oil in a cast-iron or other heavy skillet set over medium-high heat. Sprinkle tuna with half the pepper and salt. Sear on all sides and on each end in the hot skillet for 15 to 20 seconds per side. 4. Drizzle the reserved orange mixture over greens. Slice the tuna thickly and fan out along the length of the greens. Sprinkle the remaining salt and pepper on the tuna and garnish with additional rosemary and orange zest.

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