1 teaspoon minced jalapeño pepper, or hot pepper sauce
4 tuna steaks, 6 to 8 ounces each
6 cups mixed salad greens
2 tablespoons chopped fresh cilantro leaves
8 red onion slices
Instructions
Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about ¼ 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.
Nutrition Information
Calories: 500 Fat: 48 g Carbohydrates: 15 g Sugar: 11 g Sodium: 810 mg Fiber: 1 g Protein: 3 g
Recipe by Clean Eating Online at https://cleaneatingonline.com/grilled-tuna-and-grapefruit-salad/