Yellowtail Tuna & Blood Orange Salad with Savory Granola by Tanerxaydin

Ingredients

• 200g (7 oz) sashimi-grade yellowtail tuna, thinly sliced
• 2 medium blood oranges (1 segmented, 1 for juice)
• 1/4 cup pitted kalamata olives, halved
• 5 oz (140g) mixed green salad
• 1/4 cup cornichons, thinly sliced
• 4 small radishes, thinly sliced
• 1 small shallot, thinly sliced
• 2 tbsp blood orange juice
• 1 tbsp condimento bianco (white balsamic vinegar)
• 1 tsp dijon mustard
• 1/4 tsp salt, plus more to taste
• 3 tbsp extra virgin olive oil, plus more for granola
• 1/2 cup rolled oats
• 1 tbsp sesame seeds
• 1 tbsp tahini
• 1/4 cup mixed nuts, roughly chopped
• 1/2 tsp paprika
• 1/2 tsp garam masala

Instructions

1. Preheat oven to 300°F (150°C). In a medium bowl, combine rolled oats, sesame seeds, chopped mixed nuts, paprika, garam masala, and 1/4 teaspoon of salt. Add tahini and 1 tablespoon of olive oil, mixing well until all ingredients are evenly coated.
2. Spread the granola mixture in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, stirring halfway through, until golden brown and crispy. Let cool completely on the baking sheet; it will crisp up further as it cools.
3. While the granola bakes, prepare the dressing. In a small bowl, whisk together blood orange juice, condimento bianco, Dijon mustard, and 1/4 teaspoon of salt. Gradually drizzle in 3 tablespoons of olive oil while whisking continuously until the dressing is emulsified.
4. Segment one blood orange by slicing off the top and bottom, then carefully cutting away the peel and white pith. Working over a bowl, slice between the membranes to release the segments. Thinly slice the yellowtail tuna, radishes, cornichons, and shallots.
5. Arrange the mixed green salad on two plates. Artfully layer the sliced yellowtail tuna, blood orange segments, halved olives, sliced radishes, cornichons, and shallots over the greens.
6. Drizzle the prepared blood orange vinaigrette generously over each salad. Finish by sprinkling a generous amount of the savory granola over the top for crunch and texture. Serve immediately.