Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | SALAD-- |
2 pounds | Tuna steaks -- 1 inch thick |
1 pack | Mixed salad greens |
\N \N | MARINADE-- |
6 tablespoons | Chopped fresh cilantro |
4 tablespoons | Fresh lime juice |
4 tablespoons | Tequila -- or |
\N \N | Fresh orange juice |
1 tablespoon | Minced jalapeno pepper -- |
\N \N | Seeded |
2 teaspoons | Minced garlic |
1½ teaspoon | Salt |
\N pinch | Red pepper flakes -- |
\N \N | Crushed |
1 cup | Virgin olive oil |
6 \N | Servings BLACK BEAN RELISH see recipe |
6 \N | Servings MANGO SALSA see recipe |
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)