Mexican · Lunch
Grilled Tuna Salad Mexican Style
Grilled tuna steak flaked over romaine and cabbage with black beans, charred corn, avocado, cherry tomatoes and pickled red onion, finished with cotija cheese, cilantro and a lime-chili dressing. Bright, smoky and fresh, this Mexican-style salad pairs quick-seared fish with crunchy vegetables and citrus acidity for a light main course.
$9
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
476Calories
41.2gProtein
22.8gFat
29.1gCarbs
7.2gSugar
10.8gFiber
580mgSodium
76mgChol
4.9gSat Fat
1580mgPotassium
175mgCalcium
3.4mgIron
3.2mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-cholesterol
high-fiber
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the tuna steak dry, rub with 1 tsp olive oil, sprinkle with chili powder, cumin and salt.
2
Heat a dry small skillet over high heat and toast the corn kernels 3 minutes, shaking occasionally, until spots darken.
3
Heat a griddle pan over medium-high heat and sear the tuna 90 seconds per side for pink center, creating a firm crust.
4
Rest the tuna on a cutting board 3 minutes, then slice against the grain into thick strips.
5
Chop the romaine and cabbage. Thin-slice and quick-pickle the red onion in 1 tbsp lime juice. Slice the avocado and jalapeno, halve the tomatoes, chop the cilantro.
6
Toss the romaine and cabbage with half the dressing (lime juice, olive oil, chili powder whisked together) until glossy.
7
Plate
Arrange greens on a plate, scatter beans, corn, avocado, tomatoes and onion over top, lay tuna slices over salad, drizzle remaining dressing, finish with cheese, cilantro and jalapeno.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 2 tsp2 tsp olive oil, for the fish
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp cumin, ground
- 1/4 tsp1/4 tsp salt
- 2 cup120g romaine lettuce
- 1 cup70g napa cabbage or green cabbage
- 2/3 cup120g black beans, cooked and drained
- 1/2 cup70g corn kernels
- 11 avocado
- 88 cherry tomatoes
- 4 tbsp4 tbsp red onion
- 2 tbsp16g cotija cheese
- 2 tbsp2 tbsp cilantro leaves
- 11 jalapeno, fresh
- 2 tbsp2 tbsp lime juice, for the dressing
- 2 tbsp2 tbsp olive oil, for the dressing
- 1/2 tsp1/2 tsp chili powder, for the dressing
- 22 lime wedge, for serving
