4 Six-Ounce Tuna Fillets
Salt and Pepper to taste
2 pounds baby field greens
4 Bartlett pears, peeled, seeded and sliced
1 ½ cups (2 small cans) mandarin oranges
1 pound candied walnuts
1 cup of sugar to half a cup of water
2 cups Gorgonzola cheese
1-cup sun-dried cranberries
3 red bell peppers, julienned
1/3-cup balsamic vinegar
2/3-cup extra virgin olive oil
Method for Tuna Fillets:
Dredge 1 side of the tuna in ground black pepper and salt to taste. In a sauté pan over medium high heat sear tuna on both sides for 1 minute per side. (Longer for more well done).
Method for Candied Walnuts:
Over medium high heat combine walnuts with sugar and water in a sauté pan until thoroughly coated. Remove from pan and place in an ovenproof container and bake at 375 degrees for approximately ten minutes until golden brown. Set aside and cool to room temperature.
Method for Salad:
Wash and dry the field greens. Wisk together balsamic vinegar and extra virgin olive oil. Crumble Gorgonzola cheese, and add all ingredients to field greens. Add balsamic vinegar and toss. Top with tuna fillet and serve.