Grilled Tuna Salad
2014-06-26 08:15:53
Serves 6
A fresh and flavorful salad.
Ingredients
- 1½ pounds sushi-grade tuna (about 2 inches thick)
- 3 tablespoons vegetable oil
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1½ cups baby arugula
- 1 seedless cucumber, peeled
- ¼ cup thinly sliced radish
- 1 avocado, sliced
- Lemon-Herb Vinaigrette, recipe follows
Instructions
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Cut tuna into 2-inch-wide rectangles.
- 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.
- Transfer tuna to cutting board, and cut across the grain into ⅛- to ¼-inch slices. Set aside.
- 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
2014-06-26 08:20:22
Yields 1
Ingredients
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- 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/
