Pan-Grilled tuna salad with guacamole
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The taste of this particular Pan-Grilled tuna salad recipe has occupied my senses so much that I hardly ever go for any other recipe of Pan-Grilled tuna salad. You will be ever grateful to the Caribbean people for sharing this addictive Pan-Grilled tuna salad recipe with the world!.
ingredients
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serves: 4
1 piece (1-lb/450-g) of tuna loin fillet
Oil (for brushing)
Sea salt and freshly ground black pepper
4 sprigs of cilantro (for garnish)
GUACAMOLE:
1 large avocado
1 jalapeno pepper (seeded)
1 Juice of lime
2 green onions (chopped)
1 tablespoon chopped cilantro
3 tablespoons canola oil
1/2 teaspoon salt
SOY DRESSING:
1/4 cup water
1 tablespoon dark soy sauce
1 green onion, minced
1/4 jalapeno pepper (seeded and chopped)
1/2 Juice and zest of lime
1/2 stalk lemongrass (outer leaves removed and core finely sliced)
1 teaspoon minced fresh ginger
Servings Per Recipe: 4
Amount per Serving
Calories: 409
- Total Fat: 28.4 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Cholesterol: 14.8 mg
- Sodium: 1012.7 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 4.3 g
- Sugars: 2.2 g
- Protein: 20.3 g
preparation
1. Heat a ridged cast-iron grill pan until it is very hot. Brush the piece of tuna with oil and sprinkle liberally with salt and freshly ground black pepper. Cook the tuna for 1 to 1 1/2 minutes on each face, until colored all over. Remember the center of the tuna should remain raw. Remove from the pan and season again. Let cool completely.
2. Blend all the guacamole ingredients in a food processor until smooth. Mix all the soy dressing ingredients together.
3. Slice the tuna into 1/4-inch (5-mm) slices and arrange on four cold plates. The slices should slightly overlap and be to the side of the plates. Put a spoonful of the guacamole on each plate, again slightly to the side (offsetting food on plates makes it look more natural). Add a generous pool ot dressing and decorate the guacamole with a sprig of cilantro.
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