Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad Recipe

Posted by
Rate It!
Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad
Add your photo!
Ingredients
11
Count
Nutrition
2123
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice.
  2. To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing.
  3. Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour.
  4. Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once.
  5. To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices.
  6. Per serving: 500.0 calories, 440.0 calories from fat, 48.0g total fat, 7.0g saturated fat, 35.0mg cholesterol, 810.0mg sodium, 15.0g total carbs, 1.0g dietary fiber, 11.0g sugars, 3.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Copyright © 2010. Published by Broadway. All Rights Reserved.Robb Walsh, the Indiana Jones of food writers (Liane Hanson, NPR), is the occasional commentator for NPR's Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2123.03 Kcal (8889 kJ)
Calories from fat 1830.6 Kcal
% Daily Value*
Total Fat 203.4g 313%
Cholesterol 174.78mg 58%
Sodium 3362.89mg 140%
Potassium 709.39mg 15%
Total Carbs 45.15g 15%
Sugars 28.79g 115%
Dietary Fiber 3.09g 12%
Protein 26.14g 52%
Vitamin C 63.1mg 105%
Vitamin A 1.7mg 57%
Iron 80mg 444%
Calcium 174.1mg 17%
Amount Per 100 g
Calories 302.7 Kcal (1267 kJ)
Calories from fat 261.01 Kcal
% Daily Value*
Total Fat 29g 313%
Cholesterol 24.92mg 58%
Sodium 479.48mg 140%
Potassium 101.14mg 15%
Total Carbs 6.44g 15%
Sugars 4.11g 115%
Dietary Fiber 0.44g 12%
Protein 3.73g 52%
Vitamin C 9mg 105%
Vitamin A 0.2mg 57%
Iron 11.4mg 444%
Calcium 24.8mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 58.8
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top