- 2 tablespoons olive oil
- 1 1/2 teaspoons lime juice
- 1 1/2 teaspoons chopped fresh cilantro
- 1/2 teaspoon garlic, minced
- 1 teaspoon chopped fresh mint
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 1/2 cups mixed baby salad greens
- 1/2 cup torn romaine lettuce
- 2 tablespoons diced mango
- 1 1/2 teaspoons roasted peanuts
- 4 slices cucumber, quartered
- 2 tablespoons crisp chow mein noodles
- 1 (3 ounce) fresh ahi (yellowfin) tuna steak
- 1 pinch salt and ground black pepper to taste
- 1/4 avocado, sliced
- Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.
- Preheat an outdoor grill for high heat and grease the grate.
- Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.
- Sprinkle tuna with salt and black pepper.
- Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.
- Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.
03/30/2018
recipepes.com
Sashimi Tuna Salad With Mint Lime Cilantro Dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
