Fruit of land and sea dinner salad.
Inspired by a Mexican restaurant but they discontinued it so I invented my own version.
Fruit of land and sea dinner salad.
Inspired by a Mexican restaurant but they discontinued it so I invented my own version.
Cooking Instructions
- 1
Slice fresh pineapple and cantaloupe slices as needed depending on amount needed. Ingredients list will make 4 salads. Refrigerate till ready.
- 2
Wash fresh strawberries and romaine hearts. Halve strawberries and chop lettuce and place in bowl. Refrigerate till ready.
- 3
Marinate tuna steak for 30 mins or more. I use juice of 1 lime, soy sauce, olive oil as needed. Season as desired.
- 4
To make dressing add 2 oz. Honey, small scallion 3 oz vinegar, 6 oz olive oil and cilantro as desired to blender. Season as desired. Blend until fully emulsified. Put in bowl for use at table.
- 5
Sear tuna steak on grill or hot pan. Finish in oven at 350 until 140°F for well done. Less temp if want medium rare. While tuna is cooking prepare salads on plates. Start with lettuce then arrange fruit as desired for looks. Leave room for tuna.
- 6
When tuna is done slice into thin slices and arrange on salad. Put a spoonful of dressing to flavor. Allow guests to dress as desired. Enjoy.
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