Grilled Tuna Salad

Grilled Tuna Salad with Lemon-Herb Vinaigrette is a refreshing dish for spring and summer. It can be a meal or a first course served before a more substantial seafood entree. Add a fried egg for another layer of flavor.

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Grilled Tuna Salad
(Adapted from recipe courtesy of Louisiana Cookin’, May/June 2014)

Serves 4

1 1/2 lb. sushi-grade tuna
3 Tbsp extra-virgin olive oil
1 tsp Kosher salt
1 tsp freshly ground black pepper
2 cups baby arugula
1 seedless cucumber, peeled and thinly sliced
1/4 cup thinly sliced radish
1 avocado, sliced

Preheat grill to medium-high (350 – 400F).

Brush tuna with oil to coat. Season fish with salt and pepper, pressing gently to adhere. Grill tuna, until 1/8-inch border is opaque but still very rare inside, turning once, 4 to 6 minutes total.

Transfer tuna to cutting board and cut across the grain into 1/4-inch-thick slices. Set aside.

In a medium bowl, combine arugula, cucumber, radish and avocado. Add 3 tablespoons Lemon-Herb Vinaigrette (see recipe below); toss gently to combine. Divide salad among serving plates. Layer tuna over salad. Serve with remaining vinaigrette.

Lemon-Herb Vinaigrette

Makes about 1/2 cup

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1 tsp Kosher salt
1 tsp freshly ground black pepper

In a blender or food processor, add lemon juice, oil, herbs, salt and pepper; process for 20 to 30 seconds until smooth.

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