Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad

Ingredients

• 4  ahi tuna steak 
• 4 servings pepper black freshly ground
• 2 tablespoons cilantro leaves fresh chopped
• 1 clove garlic minced
• 2  texas toast croutons red
• 6 cups the salad mixed
• 0.8 cup olive oil 
• 1 teaspoon hot sauce hot minced
• 8 slices onion red
• 0.3 teaspoon salt 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• mixing bowl
• plastic wrap
• grill
• ziploc bags
• measuring cup

Directions

1. Peel 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.
2. 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.
3. Place the tuna steaks in a shallow dish.
4. 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.
5. Light the grill.
6. 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.
7. 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.
8. Spread grapefruit supremes over the top of the salad.
9. Garnish with the cilantro and red onion slices.
10. Taste
11. Book, using the USDA Nutrition Database
12. The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Copyright © 201