I was running out of time yesterday so I din’t get to post my Southwestern Grilled Tuna Salad recipe. I’m doing a bible study on Tuesday nights so my afternoons are always really tight on Tuesdays and Wednesdays-since we have life group that night. Not to mention, I work out during the kid’s afternoon naps and church is 40 minutes away. As much as I try to plan and schedule, those afternoons and early evenings seem to get pretty hectic.
Those are the nights that are perfect for a meal like this. The star ingredient is Trader Joe’s Cilantro Marinated Tuna Steaks.
$5.33! Where can you get a 1 lb. of marinated Tuna Steaks for $5? And they are wild caught. I know they aren’t completely “green” since they are a product of Singapore but you have to give and take when working with a budget.
This salad literally takes 15-20 minutes to throw together. I made it up on the fly on Monday night. We were planning on having the tuna steaks with brown rice and green beans but it was Monday. I needed something to jazz up the Monday blahs! So I asked Mike, “how about throwing this on top of a Mexican-type salad?” Mike is always up for Mexican so he agreed.
The one thing I love about cooking is you can adapt recipes to what you have. We had corn, red peppers, white cheddar cheese, an avocado, chips, and refried beans. I would have liked tomatoes too and to sub black beans for the refried beans but instead of running to the store I just worked with what I had. So here is my recipe:
- 1 head of romaine lettuce, chopped
- 1 package of Trader Joe’s cilantro marinated tuna steaks
- 1/2 c crushed tortilla chips
- 1/4 of a red pepper, diced
- 1/4 c refried beans
- 1/2 an avocado, diced
- 1/4 cup shredded cheese (monterrey jack, mexican queso cheese, cheddar)
- 1/3 cup thawed corn
Cook tuna according to directions on package. Make sure to top with all the marinade while cooking. Don’t throw that liquid gold out! Then assemble in a bowl.
The dressing makes this salad. Mike is not a fan of vinaigrettes but he said he could eat this every night.
- 3 T olive oil
- 3 T red wine vinegar
- 2 limes, juiced
- 1 jalepeno pepper, seeded and chopped (I didn’t add this since my kids were eating the salad too.)
- 2 T honey
- 1 T dijon mustard
- 1 t salt
- 1/4 t pepper
- 2 cloves of garlic, minced
- 2 T fresh cilantro, chopped
Whisk together. Pour over the salad and serve!
I loves salads that don’t taste like you are eating rabbit food. This one is definitely one of those recipes! It has so much flavor. We devoured the entire bowl in 1 sitting!