Thrill ride of a tuna salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SALAD-- | ||
| 2 | pounds | Tuna steaks -- 1 inch thick |
| 1 | pack | Mixed salad greens |
| MARINADE-- | ||
| 6 | tablespoons | Chopped fresh cilantro |
| 4 | tablespoons | Fresh lime juice |
| 4 | tablespoons | Tequila -- or |
| Fresh orange juice | ||
| 1 | tablespoon | Minced jalapeno pepper -- |
| Seeded | ||
| 2 | teaspoons | Minced garlic |
| 1½ | teaspoon | Salt |
| pinch | Red pepper flakes -- | |
| Crushed | ||
| 1 | cup | Virgin olive oil |
| 6 | Servings BLACK BEAN RELISH see recipe | |
| 6 | Servings MANGO SALSA see recipe | |
Directions
MARINADE - Combine cilantro, lime, tequilla, chili, garlic, salt and crushed red pepper flakes in a small bowl. Whisk until blended.
Gradually whisk in oil. Set aside ½ cup for later. Place tuna in glass baking dish and top with remaining marinade. Turn tuna to coat well. Refrigerate up to 2 hours. Grill or broil tun until just opaque in the center, about 4 minutes per side. Can serve from 4 to 8 appetites.
Lettuce Assortment: romaine, red leaf lettuce, red and/or green cabbage, spinach, etc. Toss with reserved ½ cup of marinade and chill. Recipe By : Jurassic Cove Cafe / Philip Costner, executive chef (1996)