Leafy Lettuce And Grilled Tuna Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a great hit in the hot weather. You can make the lime dressing the night before, chill the beans and your half way there. Hope you like. Ingredients:
lime vinaigrette: make ahead save time. |
6 tablespoons lime juice |
11/2 tablespoon white wine vinegar |
3 tablespoons olive oil |
2 tablespoon reduced-sodium soy sauce |
salt to taste |
freshly ground black pepper |
tuna |
4 tuna steaks, about 4 to 5 ounces each |
nonstick cooking spray |
green salad |
8 cups mixed bibb and romanelettuce, washed and torn into bite-sized pieces |
6 large button mushrooms, sliced |
1/4 cup sliced scallions |
1 large tomato wedged |
1 can black beans rinsed and drained cold |
Directions:
1. soy-lime vinaigrette:
2. 1. Place the lime juice and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and soy sauce. Season to taste with salt and pepper.
3. (This can be made in advance and stored in the refrigerator for up to 3 days.)
4. For the grilled tuna:
5. 1. Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.
6. 2. Season the tuna steaks with salt and pepper.
7. 3. Grill the tuna on both sides until it is cooked through, about 4 to 5 minutes per side, depending on the thickness of the tuna steaks.
8. (The tuna can be grilled in advance and stored in the refrigerator for up to 3 days.)
9. For the leafy green salad:
10. 1. Slice the tuna into strips and place them in a mixing bowl. Add the mushrooms and scallions andrest of veggies and half of the vinaigrette.
11. 2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the tuna, mushroom and scallion veggie mixture on top.
12. I like to sprinkle chopped cilantro on top.
13. Blackeyed Pea served something like this..
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