Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad
A fresh and vibrant salad featuring grilled tuna steaks paired with juicy Texas red grapefruit segments, mixed greens, and a zesty citrus-jalapeño dressing. Perfect for a light yet satisfying meal with Tex-Mex flair.
Ingredients
- •2½ whole Texas red grapefruits
- •1 tablespoon white wine vinegar
- •¾ cup olive oil
- •1 clove garlic, minced
- •¼ teaspoon salt
- •1 to taste Freshly ground black pepper
- •1 teaspoon minced jalapeño pepper
- •4 steaks tuna steaks
- •6 cups mixed salad greens
- •2 tablespoons chopped fresh cilantro leaves
- •8 slices red onion slices
Cooking Instructions
- 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.
10 min
- 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.
5 min
- 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.
60 min
- 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.
15 min
- 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.
10 min