Cooking with Josh: Grilled Tuna Salad

Chef Josh Aaron
The Island Bar and Grill at Highport Marina
120 Texoma Harbor Dr., Pottsboro
(903) 786-7654

Grilled Tuna Salad
2-6oz Tuna Steaks
Salt an Pepper
1/2 pineapple diced
1/4 red onion diced
1 jalapeno seeded and diced
chopped cilantro to taste
1 1/2 half lime cut in half to juice
1 container of spring mix
1 1/2 cups ranch dressing
1/2 avocado chopped in squares
1 tsp wasabi

Heat grill to medium high heat and coat with oil to keep fish from sticking. Season tuna with salt and pepper to taste and grill for 2 min on each side. Tuna should be served rare to medium rare. While cooking tuna combine pineapple,, jalapeno, onion, 1 lime, and salt and mix until all combined and set a side. Blend ranch dressing,, avocado, and wasabi and blend until smooth and creamy. In a large bowl place salad and pineapple-jalapeno pico de gallo on top and slice tuna in 1/2in slices and place on top of salad. Drizzle dressing over the top of the salad and tuna and serve.

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