Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad
Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Peel and segment 2 grapefruits; set aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeel and segment 2 grapefruits; set aside.
Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice.
To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well.
Cover and refrigerate the salad dressing.
Place the tuna steaks in a shallow dish.
Pour 1 tablespoon of dressing over each piece of tuna.
Turn the tuna in the marinade to coat.
Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour.
Light the grill.
Remove the tuna from the refrigerator and allow to come to room temperature.
Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once.
To serve, toss the greens with the salad dressing in a mixing bowl.
Divide the dressed greens among 4 plates.
Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper.
Spread grapefruit supremes over the top of the salad.
Garnish with the cilantro and red onion slices.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
