Chargrilled Tuna, Toasted Corn Vinaigrette, & Avocado Salad*
Serves 3
6 tuna steaks (3 oz each), cubed
Zest of 1 lemon
1 T chopped fresh rosemary
2 T chopped fresh basil
2 cloves garlic, finely chopped
1 tsp finely chopped fresh ginger
3/4 medium avocado
1 lb mesclun greens or mixed lettuces
Toasted Corn Vinaigrette
Zest of 1 lemon
1 T chopped fresh rosemary
2 T chopped fresh basil
2 cloves garlic, finely chopped
1 tsp finely chopped fresh ginger
3/4 medium avocado
1 lb mesclun greens or mixed lettuces
Toasted Corn Vinaigrette
Combine all ingredients except avocado, greens, and vinaigrette and toss until tuna is well coated. Marinate for at least 1 hour.
Season tuna on both sides with pepper. Place tuna on a preheated grill and char on all sides. Remove from heat and keep warm.
Slice avocado into thirds and fan by slicing diagonally across. Place a handful of greens in the center of each serving plate. Top with avocado.
Place 2 pieces of tuna on top of each salad. Spoon 1 T of Toasted Corn Vinaigrette over each serving. Garnish with cilantro and serve immediately.