A restaurant in McAllen, Texas, called Republic of the Rio Grande Grill and Cantina invented this entrée-size grilled tuna salad with grapefruit sections and red onions on top. It's a classic combination of South Texas flavors—and a very healthy dinner.
Ingredients
serves 4
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Per Serving
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Reviews (3)
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epiprod0522
5/22/2013
torn between three and four forks here. it was a very good salad--filling, tangy, tasty--but whether it was great or not ... could be me, could be them. I will DEFINITELY make it a few more times to find out though. Right now, I'm thinking the jalapeno was perhaps not what it should have been. We didn't get the mix and interaction of flavors we expected, and that seemed to be what was missing. Again though, could be us; German jalapenos, in our experience, are not always as hot as those you get in the US. Also, there's no need for the extra half grapefruit. If you section carefully, there's more than enough juice from the other two to make the dressing/marinade. Overall, a really good recipe--probably just need to be sure of good, fresh ingredients (as you always should).
TheresaLynn
Berlin, Germany
7/23/2012
fresh and bright tastes, great for a weekday bbq. I enjoyed the play between the sweet citrus and the spicy jalapeno, and the red onion tied everything together very nicely. I used albacore steaks because I had them, but otherwise followed the recipe as is. Nice with a Hall sauvignon blanc and some sliced avocado. will definitely make this again.
Anonymous
san francisco bay area
8/26/2011
