Grilled Tuna Salad

Grilled Tuna Salad
Grilled Tuna Salad
Serves 6
A fresh and flavorful salad.
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Ingredients
  1. 1½ pounds sushi-grade tuna (about 2 inches thick)
  2. 3 tablespoons vegetable oil
  3. 1½ teaspoons kosher salt
  4. 1 teaspoon ground black pepper
  5. 1½ cups baby arugula
  6. 1 seedless cucumber, peeled
  7. ¼ cup thinly sliced radish
  8. 1 avocado, sliced
  9. Lemon-Herb Vinaigrette, recipe follows
Instructions
  1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Cut tuna into 2-inch-wide rectangles.
  2. Brush tuna with oil to coat. Season fish with salt and pepper, pressing gently to adhere. Grill tuna, turning often to grill all sides, until ⅛-inch border is opaque but still very rare inside, 4 to 6 minutes total.
  3. Transfer tuna to cutting board, and cut across the grain into ⅛- to ¼-inch slices. Set aside.
  4. In a medium bowl, combine arugula, cucumber, radish, and avocado. Add 3 tablespoons Lemon-Herb Vinaigrette; toss gently to combine. Divide salad among serving plates. Layer tuna over salad. Serve with remaining vinaigrette, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Lemon-Herb Vinaigrette
Yields 1
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Ingredients
  1. ¼ cup fresh lemon juice
  2. ¼ cup olive oil
  3. 1 tablespoon chopped fresh cilantro
  4. 1 tablespoon chopped fresh parsley
  5. 1 teaspoon salt
  6. ½ teaspoon ground black pepper
Instructions
  1. In a blender, add lemon juice, olive oil, cilantro, parsley, salt, and pepper; process 20 to 30 seconds. Use immediately, or cover, and refrigerate up to 2 weeks.
Louisiana Cookin https://www.louisianacookin.com/

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