Grilled marinated Yellow fin Tuna with summer salad, soy cilantro vinaigrette

I don't know about you but when it is really warm and sticky out I just can't eat anything heavy. This Tuna presentation is perfect for entertaing during the summer; but not limited to that of course. I'm a big fan of a light dinner paired with a great refreshing salad Follow us!! Facebook:   / dannymacskitchen   Pinterest:   / dannymacskitchen   Twitter: https://twitter.com/Dannymacskitche?l... Instagram   / dannymacskitchen   Marinade: 1 Oz. Chili oil 1 Oz. Hoisin sauce 1 Oz. Sriracha 1 Tsp. each Ginger, Garlic, Lemongrass (finely chopped) Mix all of the above well and introduce a nice piece of yellow fin or,(if you can Blue Fin by all means!!!!) Coat it really well on all sides and set aside Vinaigrette: 1 Cup vegetable oil 1/2 cup sesame oil 2 Oz. low sodium soy sauce 1 Oz. finely chopped cilantro 1 Oz. Orange juice 1.Oz. Dijon or other mustard Combine all ingredients in a blender cup or other suitable receptacle and mix with either a hand held wand mixer, old fashioned mixer, or whisk. Whisk really! Get yourself a mixer of some sort.. hellooo it's 2013 Salad ingredients: 1-2 Handful's of mescalin greens A few Belgian endive leaves Sliced red and yellow grape tomatoes Sliced red onion about 1/2 of 1 2 Oz. yummy Mandarin oranges Preparation: 1. In either a grill pan or grill, l cook your Tuna on each side for 30 seconds each. This will give us a really awesome rare temperature. ( As it should be served ) 2. Remove and allow to rest. In the mean time... 3. Toss all your salad ingredients except the endive with you vinaigrette. Not to much. No soggy salads! 4. Plate your salad, garnish with endive and set aside for a moment. 5. Thinly slice your amazing Tuna and fan it out in front of the salad. 6. Drizzle the plate with a little bit more of your dressing and serve.